Vegan Mini Cupcakes with Vanilla Peppermint Frosting:

This recipe is essentially an adaptation of my Chocolate Peanut Butter Sponge Cupcakes. I had hopes of making really good icing for these cupcakes, but unfortunately, the Smart Balance that I used must have been hydrogenated and broke down after I mixed the ingredients together. The icing turned out to be pretty sweet, but it complimented the rich, dark chocolate cupcakes perfectly. Add some crushed candy canes, and you will have some really cute and irresistible Christmas cupcakes.  I used this recipe for the icing: Vegan Fluffy Buttercream Frosting. Just make sure to use non-hydrogenated vegan margarine!

Here's the recipe for the cupcakes. Hope you like them!

Ingredients:

1 1/2 cups all purpose flour
1 cup plain unsweetened almond milk
1/2 cup special dark cocoa powder
1/3 cup light brown sugar
1/2 cup white sugar
1/3 cup olive or canola oil
1/4 cup  apple cider vinegar
2 tsp. vanilla extract

1/2 tsp. almond extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. agave syrup (optional)
Dash of salt

1 to 1 1/2 cups Vegan Fluffy Buttercream Frosting

1 cup candy canes or peppermints, crushed

Makes about 48 mini cupcakes.

Total Cook Time: about 25 minutes.

Instructions:

1. Preheat oven to 350 degrees. Whisk the almond milk and apple cider vinegar together in a small bowl. Set aside. Mix the flour, cocoa powder, brown sugar, white sugar, olive oil, vanilla and almond extracts, baking soda, baking powder, agave, and salt together in large mixing bowl.

2. Stir in the milk and vinegar mixture. Mix well, until no clumps remain. Once the batter has reached a smooth consistency, add it to the mini cupcake pans.

3. After you've added the batter to the cupcake pans, bake for 7 to 10 minutes. Be careful not to overcook them. They should be moist.

4. Let the cupcakes cool, and then ice them with the frosting. Sprinkle with the crushed candy canes.

NOTE: the flavor gets better after letting the cupcakes sit for a few hours.