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"....try new recipes, learn
from your mistakes,
be fearless and above
all have fun!”~ Julia Child

     

Grasshopper Cupcakes - Gluten/Dairy Free

5/29/2018

1 Comment

 
Picture
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!
1 Comment

    At Mudd Creek we're all about taking our products beyond their traditional use and transforming them into a secret, gluten free, indulgence that allows you to enliven appetizers, entrees and desserts. 


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  • Welcome
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