Vegan Chocolate Mint Frosting Food

VEGAN CHOCOLATE-MINT FROSTING

Vegan Chocolate-Mint Frosting image

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

Ingredients

1/2 cup vegan vegetable shortening
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup unsweetened soymilk
1 teaspoon vanilla extract
1 1/2 teaspoons mint extract

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

Vegan Chocolate Peppermint Buttercream Frosting image

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

Ingredients

1/4 cup shortening
1/4 cup soy margarine
1/2 cup unsweetened cocoa powder, sifted
2 cups icing sugar, sifted
1/2 cup icing sugar, sifted
3 tablespoons soya milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla essence

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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