vegan mint cookies n cream cupcakes

we made these little gems for littlefoodies 4th b-day party last week. they were out of sight. on the title you can click over to the original recipe. the recipe only made 12 so i needed to make another batch... really, i had to stretch it to make 12 but they still rose above the muffin tin a bit. i did change the recipe a bit. i don't like using much soy. not fans here and i am not convinced of its health benefits. you can interchange soy milk and earth's balance non dairy vegan "butter" for the coconut milk and coconut oil.... coconut is much better for you though!!!

these were moist, spongy and delicious. thanks to Newman's Own for making oreo-ish dairy free cookies. they added some extra loving to an otherwise plain chocolate cupcake. i know some of the people would have been a little too scared and unwilling had i told them they were vegan so we kept it mum for those who, are less inclined to eat healthy, wink wink. i don

make these... kids will love them and so will you!

enjoy!

1 cup organic coconut milk (or organic soy milk)
1 tsp organic apple cider vinegar
1/2 cup organic pure cane sugar
1/3 cup canola oil
1 tsp pure vanilla extract
1/4 tsp pure peppermint extract
1 cup whole wheat flour
1/3 cup good quality cocoa powder
3/4 tsp baking soda
1/2 tsp aluminum free baking powder
pinch of sea salt
half a package of Newman's own dairy free (oreo-ish) cookies, pulverized!

preheat oven to 350F. line muffin pan with unbleached cupcake liners. whisk coconut milk and vinegar together, set aside. add sugar, oil, extracts to the milk mixture.
in a separate bowl, sift flour, cocoa, baking soda and powder and salt. add to wet in 2 additions and stir until no large lumps left. pour into liners and bake 18 min. cool

vegan butter cream frosting
1/2 cup non-hydrogenated shortening (spectrum brand is excellent)
1/2 cup coconut oil or earth balance vegan margarine
4 cup organic powdered sugar (may need more or less, i think i needed more)
1 tsp vanilla extract
coconut milk (or organic soy milk) as needed

beat shortening and coconut oil or margarine together until creamed. add sugar and beat until combined. add vanilla. add milk if needed in small doses. may need to put it in the fridge for a bit.

frost cooled cupcakes. add some extra crushed cookies on the top. we colored the frosting with all natural food dyes to add some green for the mint flavoring.