Chili Chocolate Chip Cupcake with Pink Peppercorn Buttercream
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Author: Janet Hudson Status: published license cc-by tags: muffins, vegan, yummy, Cupcakes, chocolatechips, pinkpeppercorns, cookielike,
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Share on Twitter1 1/2 cup cake flour
1 cup raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup water, warm
1 tablespoon chili powder
1/2 cup non-dairy chocolate chips, tossed with 1 teaspoon flour
Preheat oven to 350 degrees. Mix dry ingredients and then add the wet to dry, adding the chips last. These are for vanilla chocolate chip cuppies. If you want to make them chocolate, add 4 tablespoons cocoa powder.
Liner a muffin pan and fill liners ¾ full. Bake 15- 20 minutes. Cool.
Pink Peppercorn Butter Cream
1/2 cup vegetable shortening
1/2 cup vegetable margarine
3 cups powdered sugar
1 vanilla bean, scraped
1/4 cup soy creamer
2 tablespoons pink peppercorns
5 drops of red vegetable coloring
Beat the shortening and margarine together until incorporated and fluffy. Add the sugar, then vanilla and soy cream. Beat until volume 2x-3x…6 or 7 minutes.
Grind peppercorns in coffee mill until powdered and add to frosting along with the coloring.
Pipe frosting. You may garnish with a little chili powder or peppercorns, your choice.
20-24 cupcakes
