Vegan Chocolate Mint Frosting Food
VEGAN CHOCOLATE-MINT FROSTING
This is a really easy, yummy, fluffy recipe that goes wonderfully with cupcakes. The only problem I've found with it is that I need a little bit more soymilk than the recipe calls for so I spoon some in with a teaspoon. But the extra work is worth it. A mixer, bowl and plastic spatula is needed for this recipe.
Provided by aZabbeth
Categories Dessert
Time 20m
Yield 40 Cupcakes
Number Of Ingredients 6
Steps:
- Melt the shortening (microwave). Then put the liquefied shortening into the bowl using the spatula.
- Add the cocoa and stir contents. Then add the powdered sugar and soymilk and beat on medium. This should take about a minute, or until the frosting is a good consistency.
- Stir in the extracts and then your done.
Nutrition Facts : Calories 62.8, Fat 2.8, SaturatedFat 0.9, Sodium 1.5, Carbohydrate 9.9, Fiber 0.5, Sugar 8.9, Protein 0.4
VEGAN CHOCOLATE PEPPERMINT BUTTERCREAM FROSTING
I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
- Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 120, Fat 5.8, SaturatedFat 1.3, Sodium 36.1, Carbohydrate 18.1, Fiber 0.8, Sugar 16.4, Protein 0.6
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