Mint-Choc Cupcakes

Gluten, Dairy, Egg and Nut Free

INGREDIENTS

Cupcakes

• 1 1/2 cups (175g) of Gluten Free Flour
• 1 1/2 tsp of Arrowroot Flour
• 1 cup (130g) Coconut Sugar
• 1 tsp Bicarbonate Soda
• 20g Cocoa
• 1 Tbs Natural Vanilla Extract
• 3/4 cup Coconut Milk
• 1/2 cup Rice Bran oil
• 2 Tbs Apple Cider Vinegar

Icing

• 20g Dairy Free Butter (I used Nuttelex)
• 10g Dairy Free Cream Cheese
• 125g Icing Sugat
• 1/2Tbs Natural Vanilla Extract
• 1 Tbs Maple Syrup
• 2 drops of food grade Peppermint Essential Oils (or Peppermint Extract)
• Green colouring (opt)

METHOD:

1. Preheat oven to 180 degrees celcius
2. Place all dry cupcake ingredients into a bowl and mix together
3. Place all wet ingredients together and mix well
4. Combine wet ingredients into dry ingredients bowl and mix until just combined
5. Place mixture into greased cupcake pan or holders until 3/4  full
6. Cook in oven for 18 minutes until middle of cupcake bounces when touched or when toothpick comes out clean
7. Remove from oven and allow cupcakes to cool completely before removing from holders/pan
8. Meanwhile, place all wet icing ingredients into a bowl and mix well together
9. Add and mix icing sugar into the wet icing mixture
10. Ice cupcakes once cupcakes have cooled
11. Place cupcakes into airtight container and store in fridge

Notes:

• Once the icing is made, it can be left in the fridge covered for 1-2 weeks.
• We always use ‘Hoppers’ brand of food colouring and only need a few drops in the icing sugar to create a light green colour
• We use Doterra Peppermint Essential Oils