I love cupcakes!

When I visit my family for the holidays, I really get into planning the dinner and dessert that I will be making. I usually try new and exciting things and mostly, this has worked really well for me. This year when trying to decide what dessert to make, all I could think about was peppermint cupcakes with chocolate frosting. It wasn’t the most creative thing, but I had to make them. I forgot my sister doesn’t really like cupcakes, but she did eat it and I think she enjoyed it. Everyone else loved them and when taking photos of the cupcakes, my mom insisted on including some holiday cheer in the form of frosty the snowman and in the far distance, my dad’s addition of a teddy bear with a santa hat.

Peppermint Chocolate Cupcakes

Peppermint Cupcakes:

½ cup Margarine
1 ½ cups Organic Raw Sugar
½ cup Silken Tofu, blended
1 ½ cups Almond Milk
1 – 2 tsp Peppermint Extract
2 ½ cups Unbleached White Flour
1 Tb Baking Powder
½ tsp Salt

Chocolate Frosting:

½ cup Chocolate Chips, melted
2 Tb Margarine
2 ½ cups Powdered Sugar
4 – 6 Tb Almond Milk

Cupcakes: Cream together the margarine and sugar. Add the silken tofu and blend. Add the peppermint extract and the almond milk slowly as you mix the batter.

In a separate bowl, combine the flour, baking powder and salt and whisk together to combine. Add the dry ingredients to the wet and blend until just combined. Pour into greased cupcake pans or liners about ¾ full. Bake at 350°F for 20 minutes, or until cupcake top springs back when lightly tapped.

Frosting: Melt the chocolate chips and margarine together. Add this to the powdered sugar and blend until incorporated evenly through the sugar. Add the almond milk until you reached the desired frosting consistency. Spread on the cupcakes once they have cooled.

Makes 18 cupcakes.