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Peppermint everything cupcake recipe and photo thanks to Janet Hudson
1-1/2 cups cake flour, sifted
1 tsp. baking powder
1/4 tsp. sea salt
1/2 cup soy creamer
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 cup vegetable margarine
1 cup sugar
Egg substitute for 3 eggs
1/2 cup mixed dark chocolate and white chocolate chips
1/2 cup broken peppermint candies
Ricemellow (non-dairy/vegan marshmallow creme)
Sift together dry ingredients.
Mix together creamer, extracts and replacer.
Cream margarine. Add sugar, then creamer. Add in dry and completely combine. Fold in the peppermint bits and chips. Fill cupcake liners 1/2 full.
Bake at 350 degrees 25 minutes. Cool and decorate.
Spread 1 teaspoon Ricemellow atop each cuppie and pile on your favorites — I used pizelle pieces, peppermint candies, Christmas candy stars and drizzled fudge on top as well.
Makes 16 cupcakes