{Allergy Free} Peppermint Cupcakes

These were the fun wintry-tasting cupcakes that my daughter took to a Christmas party. The entire class loved them - especially the crushed candies in the icing.

Peppermint Cupcakes

2 1/2 cups flour blend

3/4 tsp xanthan gum

1 T baking powder

1/2 tsp salt

1 1/4 cups rice milk

6 tsp egg replacer whisked with 8 T rice milk

1 1/2 cups sugar

1/2 cup Earth Balance

1/2 tsp peppermint extract

Combine flour through salt in bowl and whisk well.
In a smaller bowl mix together the egg replacer mixture with the rice milk.
In mixing bowl cream the sugar and Earth Balance until well mixed.
Add in peppermint extract and mix well.
Alternate adding the flour mixture and the rice milk mixture, beginning and ending with the dry ingredients.
Mix well between each addition.
Pour into greased muffin tins and bake at 350 for 18-23 minutes.
Let cool on wire racks.

I used this icing to top the cupcakes - Peppermint Frosting

Makes 24 cupcakes.

Note: These are best when eaten the same day that they are made. When they sit overnight they tend to get a little "gummy" and the crushed peppermint candy in the icing softens.

Recipe inspired by Mallowmint Cupcake recipe