Peppermint Topped Cupcakes with Chocolate Hearts

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Easy

Serves Up To

12

Servings


Nutrition Information

Total Fat16g
Sodium290mg
Total Carbohydrates61g
Sugars43g
Protein2g

Ingredients

  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup plus 1 Tbsp. Almond Breeze Vanilla Almondmilk; divided
  • ½ cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 can (16 oz.) regular or dairy-free vanilla frosting
  • ½ – ¾ tsp. peppermint extract
  • 1 drop red food coloring
  • Small heart shaped cookie cutter
  • 6 tsp. mini chocolate chips; divided *amount may differ depending on the size cutter you use

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Combine flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.

  3. 3

    In a separate bowl combine 1 cup almondmilk, oil and vanilla.

  4. 4

    Add wet ingredients to dry; stir just until combined.

  5. 5

    Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray. Bake 20 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes. Remove to a wire rack to cool completely.

  6. 6

    To prepare frosting. Combine frosting, remaining tablespoon of almondmilk, peppermint extract and food coloring; beat with an electric mixer until fluffy.

  7. 7

    Frost cupcakes. Lightly place heart shaped cutter in center of a cupcake; carefully drop or spoon in mini chocolate chips. Press chips lightly. Remove cutter. Repeat with remaining cupcakes and chocolate chips.

Made with these products:

Vanilla Almondmilk Photo

Vanilla Almondmilk

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