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
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.
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
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.