Category
Dessert
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Missy J
It's always a great time for peppermint matched with the closest taste to chocolate you can get, Missy J's carob.
We start with Missy J's gluten free and grain free cake baking mix on this journey towards these epic cupcakes.
Ingredients
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Missy J’s Gluten Free Cake Mix Recipe
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½ tsp pure peppermint oil.
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1 ½ cup room temperature organic palm shortening.
6 tbsp. room temperature butter or vegan butter
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1 cup Missy J’s carob powder
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1 cup allulose syrup
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Or maple syrup
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3 tsp. organic vanilla extract
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¼ tsp. Kosher Salt
CAROB CUPCAKE
CAROB MINT FROSTING
Directions
CUPCAKE
Prepare cake batter from the directions on the Missy J’s cake mix pouch and bake.
Mix ½ tsp. pure mint oil into the batter.
PEPPERMINT FROSTING
In a mixer whisk warm (not melted) palm shortening and “butter” or coconut oil for 1 minute still smooth
Add syrup of choice, vanilla, mint and salt. Mix again for 1 minute.
Slowly add Missy J’s Carob Powder and whisk untl smooth. 2-3 minutes till it is smooth.
TIP: Cover bowl with a towel to avoid a dust storm.
Always scrape down sides of mixing bowl. Scrape with mixer turned off.
Use a piping tip to decorate the top.
Recipe Note
OPTIONS: This recipe can be created using other flavor ideas, berries, orange oil, pb etc... let your imagination run wild.