Chocolate drizzled peppermint cupcakes

Chocolate drizzled peppermint cupcakes

I'm not a fan of cupcakes piled high with frosting, but I'm a fan of these cupcakes. Despite the fact that they're gluten containing and capable of doing very bad things to my digestive tract. They're just so good. And not overwhelmingly pepperminty. But they do contain a massive amount of sugar. Which means you probably shouldn't give one to a three year old an hour before bed. No, really. She'll wake up at 3am and insist you two watch Toy Story 3.

That's a lot of threes.

CHOCOLATE DRIZZLED PEPPERMINT CUPCAKES

1 1/2 cups unbleached flour
3/4 cup cane sugar
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 cup vegan butter
, melted
1 cup soy milk
1 1/2 tablespoons soft silken tofu
, blended
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

FROSTING
1/2 cup vegan butter
1/2 cup non-hyrdogenated shortening

2 cup powdered cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract

2 tablespoons soy milk
1/4 cup unbleached flour

TOPPINGS
1 cup vegan chocolate chips, melted
2 oz all natural candy cane, crushed

Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside. In a large mixing bowl, whisk the flour, sugar, salt and baking powder. Create a well in the center of the dry ingredients and add the butter, milk, tofu, vanilla extract and almond extract; mix with a hand mixer, on high speed, for 45-60 seconds. Divide the batter evenly between the paper liners; about 1/4 cup of batter each. Bake at 350˚F for 20 minutes then transfer to a cooling rack.

While the cupcakes are cooling, cream the butter, shortening, powdered sugar, milk, vanilla extract and peppermint extract. Sift in the flour and continue mixing until combined. Pipe or spread frosting onto cupcakes, then drizzle with chocolate and crushed peppermint. Store in an airtight container for up to three days.

Yield: 12 cupcakes