“I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious”
READY IN:
10mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
  2. 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.

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