INGREDIENTS

Cupcakes:

• 1 cup Almond Breeze Unsweetened Almond Milk

• 1 teaspoon white vinegar

• ⅓ cup canola oil

• ¾ cup sugar

• 2 teaspoons vanilla extract

• 1 cups cake flour

• ⅓ cup cocoa powder, sifted

• ¾ teaspoon baking soda

• ½ teaspoon baking powder

• Pinch of salt

Frosting:

• ½ cup butter, softened

• 230 g cream cheese, softened

• 1 cup icing sugar

• ½ teaspoon vanilla

• ½ teaspoon peppermint extract

• Full cream

Optional: Crushed candy for garnish

INSTRUCTIONS

• Preheat oven to 180 °C. Line 12 muffin pans with paper liners and set aside.

• In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir Almond Breeze Unsweetened Almond Milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.

• Pour evenly into prepared pans and bake 12-15 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool completely before frosting.

• For the frosting, whip all ingredients together in a large bowl 3-5 minutes or until smooth and fluffy. Frost cupcakes and top with crushed candy, if desired.