Grasshopper Cupcakes - Gluten/Dairy Free

Gluten Free & Dairy Free

Cupcake Ingredients:
1 pkg Mudd Creek Chocolate/Red Velvet cake mix
3/4 cup vanilla almond milk
3/4 tsp cider vinegar
1/2 cup vanilla almond yogurt
1/4 + 1/8 cup gluten-free vegetable shortening
1/2 tsp peppermint extract
 
Cupcake Directions:
Preheat oven 350. Insert paper liners into muffin tin.  Sift dry ingredients in a bowl, set aside.  Combine milk and vinegar, set aside.  Beat shortening, eggs and vanilla until fluffy.  Add flour mixture to wet ingredients alternating with milk mixture until smooth.  Fill cupcake liners 3/4 full.  Bake 20 minutes or until toothpick comes out clean.  Let cool completely.

Frosting Ingredients:
1/2 cup gluten-free vegetable shortening
1/2 cup gluten-free, dairy-free margarine (used Earth Balance)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons peppermint extract
1/4 cup vanilla almond milk
Green food coloring (start with 6 drops and increase from there to get desired color)
Cocoa powder (for dusting) - Optional

Frosting Instructions:
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the peppermint, almond milk, and food coloring.  Beat for another 5 to 7 minutes until fluffy.  Once cupcakes have cooled, frost and dust with cocoa powder.

ENJOY!