Peppermint Topped Cupcakes with Chocolate Hearts

Prep Time

35

Minutes

Cook Time

35

Minutes

Difficulty

Easy

Serves Up To

12

Servings


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 Original 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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