Mint Icing

It's my last week of fieldwork! To say thank-you to my coworkers I have been baking up a storm the past few days. Aaron's aunt made an amazing vegan chocolate cake last week using this recipe from Instructables and I used it to make the cupcakes. But to turn them into mint chocolate cupcakes you need...mint icing!

Mint Icing (makes 3/4 cup)

1 1/2 cup powdered sugar

2 1/2 Tbls. non-dairy milk

1 Tbls. coconut oil, melted

3/8 tsp. peppermint extract

Green food coloring (optional)*

*Food coloring is water-soluble, not fat-soluble. Ie it will dissolve in the milk but if you try and combine it with the oil it will just be little flecks of dark green and not actually mix. 

So if you are making your icing minty-green be sure to mix your ingredients in this order: Powdered sugar, milk, FOOD COLORING, oil, mint. If you are not using food coloring, just mix everything together.

Pre-oil

I put mine in a squirt bottle to make these beautiful swirls. If you're able to, refrigerate whatever you're icing to encourage the icing to harden upon placement. If it gets too hard to squeeze just microwave it for a few seconds.