NEWS IN A NUTSHELL
Valentine Peppermint Cupcakes Time: 35 minutes Difficulty: Easy Servings: 12
Ingredients Cupcakes 2¼ cups all-purpose flour 1 cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt
Directions Cupcakes 1. Preheat oven to 350°F. 2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl with a whisk. 3. In a separate bowl, combine 1 cup almondmilk, oil and vanilla. 4. Add wet ingredients to dry. Stir until just combined. 5. Divide batter evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray. 6. Bake 20 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes. Remove to a wire rack to cool completely. Frosting 1. To prepare frosting, combine frosting, remaining tablespoon of almondmilk, peppermint extract and food coloring. Beat with an electric mixer until fluffy. 2. Frost cupcakes. Lightly place heart shaped cutter in center of a cupcake; carefully drop or spoon in mini chocolate chips. Press chips lightly into the frosting. Remove cutter. Repeat with remaining cupcakes and chocolate chips.
Frosting 1 cup plus 1 tablespoon Almond Breeze ® Vanilla Almondmilk; divided ½ cup vegetable oil 1 teaspoon vanilla extract 1 can (16 oz.) regular or dairy-free vanilla frosting ½ – ¾ teaspoon peppermint extract 1 drop red food coloring Small heart shaped cookie cutter 2 Tablespoons mini chocolate chips; divided
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ALMOND FACTS
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