Recipe 38: Mint Glaze Chocolate Cupcakes

I do not know about you, but every day that gives me the opportunity to bake something is a happy day! Easter is not my favorite holiday (by now you probably all know that Christmas is), but it is mostly about food, which is always good. Now Easter is near, which means I have to start baking for the annual family Easter brunch! Today's recipe is one that is not healthy, but still vegan. I decided to go with regular sugar, for example, but no butter, no eggs, and no milk.
P.s. I am at my parents' now, so please excuse me for the bad quality of the pictures and the background of some of them. I am really missing my white table and Canon EOS camera, but that is nothing that can stop me from sharing this delicious recipe with you!

What do you need?
For the cupcakes:

  • Milk, non-dairy - 1/2 cup
  • Apple cider vinegar, or another cider vinegar - 1/2 tbsp
  • Coconut oil, liquid or melted - 1/4 cup
  • Sugar - 1/2 cup
  • Vanilla extract - 1/2 tsp
  • Flour, all-purpose - 3/4 cup
  • Cocoa powder, raw or processed and unsweetened - 2 tbsp
  • Baking powder - 1/2 tbsp
  • Baking soda - 1/4 tbsp
  • Salt - 1/4 tbsp 
For the glaze:
  • Mint - 1/4 cup leafs
  • Milk, non-dairy - 1 tbsp
  • Powdered sugar - 1/2 cup
This recipe makes approximately 6 large cupcakes, but somehow it always seems to differ.

How to make it?
  1. Preheat the oven to 350 degrees F or 175 degrees C. Line a cupcake tin with liners.
  2. Melt the coconut oil either in the microwave or in a little pan. Let it cool down slightly before using. At the same time, combine milk with cider vinegar in a large bowl, and let this set for have a minute, until it has become like buttermilk.
  3. Mix all wet ingredients together with the milk mixture; the coconut oil, sugar, and vanilla extract.
  4. In another bowl, roughly combine the rest of the cake-ingredients, and then sift over the wet ingredients.
  5. Mix until just combined. Do not over-mix, because the gluten will develop too much.
  6. Bake for approximately 22 minutes, or until a toothpick inserted into the center comes out clean. 
  7. Let the cupcakes cool down completely before glazing. 
  8. Take two strings of fresh mint, and take off the leafs. This should give approximately 1/4 cup of mint leafs. Put into a pan, and add 1 tbsp of non-dairy milk. Heat up until the milk starts to boil.
  9. Use a mortar and pestle to get most flavor and color out of the mint. If you do not own a pair, you can try to use a fork and a bowl. When it has cooled down, take the leafs out, and mix the milk with the powdered sugar, until there are no more lumps. Spread over the cupcakes, and serve!

 These cupcakes do not crumble! This is probably because of the coconut oil, but it is fantastic! Few things are as annoying as crumbling cake. The combination of mint and chocolate is something I enjoy at times, but of course you can combine this cake with any sort of frosting.
 Happy Easter to all of you!

Liefs,

Debs.

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