Description
Gluten-Free Peppermint Cupcakes are the perfect easy holiday dessert- no questions asked! With a fluffy-moist factor that’s off the charts, your guests will surely love these!
Ingredients
Scale
- 1 – 3/4 cup Bobs Red Mill Gluten Free 1 to 1 Baking Flour
- 1 – 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 – 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2 eggs ( room temp. )
- 1 1/2 tsp. peppermint extract
- 1/3 cup grapeseed oil
- 1/2 cup unsweetened cashew
- 1 cup boiling hot water
Peppermint Frosting
- 3 cups powdered sugar
- 1 stick Earth Balance Butter ( softened ) = 1/2 cup
- 1 tsp. peppermint extract
- 1 tbsp. unsweetened cashew milk
- red food gel coloring
Instructions
- Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
- In a medium bowl mix together flour, baking soda, baking powder, cocoa powder, and set aside.
- In a large bowl blend together, sugar, oil, peppermint extract, eggs, and cashew milk,
- Beat dry ingredients into wet ingredients until thoroughly combined.
- Add in boiling hot water and stir until completely mixed in.
- Pour batter into cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Peppermint Frosting
- In a large bowl beat butter and peppermint until smooth and creamy.
- Add in powdered sugar one cup at a time mixing until smooth and creamy.
- Add in cashew milk if needed and mix again.
- Paint 5 to 6 thick lines of red food color gel inside of a piping bag, add in peppermint frosting and pipe onto cupcakes.
- Enjoy!
- Prep Time: 30
- Cook Time: 18
- Category: american
- Method: bake
- Cuisine: dessert
