Peppermint Patty Cupcakes

Peppermint Patty Cupcakes

Ingredients (makes 12 cupcakes, or 2-layer cake)

Chocolate batter * *(please note: you may substitute the sorghum flour & potato starch with 1 1/2 Cups of the flour of your choice {wheat, GF blend}; if you are making these with wheat flour, omit the xanthan gum) ** :

3/4 Cup sorghum flour

3/4 Cup potato starch

1 Cup sugar

1 Cup non-dairy milk

1/2 Cup apple sauce

1/2 Cup cocoa powder

1/2 Cup flaked coconut

2 Tablespoons maple syrup

1 Tablespoons xanthan gum or ground chia seeds

1 teaspoon peppermint extract

Ingredients

  • Chocolate batter (please note: you may substitute the sorghum flour & potato starch with 1 1/2 Cups of the flour of your choice {wheat, GF blend}; if you are making these with wheat flour, omit the xanthan gum): 3/4 Cup sorghum flour 3/4 Cup potato starch 1 Cup sugar 1 Cup non-dairy milk 1/2 Cup apple sauce 1/2 Cup cocoa powder 1/2 Cup flaked coconut 2 Tablespoons maple syrup 1 Tablespoons xanthan gum or ground chia seeds 1 teaspoon peppermint extract 1 teaspoon vanilla extract 2 teaspoons baking powder 2 teaspoons apple cider vinegar 1 teaspoon baking soda 1/4 teaspoon sea salt
  • 3/4 Cup sorghum flour
  • 3/4 Cup potato starch
  • 1 Cup sugar
  • 1 Cup non-dairy milk
  • 1/2 Cup apple sauce
  • 1/2 Cup cocoa powder
  • 1/2 Cup flaked coconut
  • 2 Tablespoons maple syrup
  • 1 Tablespoons xanthan gum or ground chia seeds
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • Peppermint Butta Cream: 3 1/2 Cups confectionery sugar 1/2 Cup veg shortening or coconut oil (room temp.) 1/4 Cup non-dairy butter 1/4 Cup non-dairy creamer 1 1/2 teaspoons peppermint extract
  • 3 1/2 Cups confectionery sugar
  • 1/2 Cup veg shortening or coconut oil (room temp.)
  • 1/4 Cup non-dairy butter
  • 1/4 Cup non-dairy creamer
  • 1 1/2 teaspoons peppermint extract
Read the whole recipe on Eating Whole