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  • Jesmond Cake Company

Vegan mint choc chip "ice cream" cupcakes

Makes 12 cupcakes

  • 12 vegan ice cream cup cornets (I used Askeys, available in UK supermarkets – make sure to get the flat-bottomed ones)

  • 250g self raising flour

  • 170g caster sugar

  • pinch of salt

  • ½ teaspoon baking powder

  • 75ml sunflower oil

  • 2 teaspoons cider vinegar

  • 200ml water

  • 1 teaspoon vanilla extract

  • ½ teaspoon peppermint extract

  • 25g grated dark chocolate (dairy free)

Preheat the oven to 180 degrees C/350F/Gas Mark 4 and place the ice cream cornets in a 12 hole cupcake tin. It helps to wrap a piece of foil around them to help them stay upright.

Mix together all of the dry ingredients except the grated chocolate in a large bowl, then mix the wet ingredients together in a separate bowl. Mix the wet ingredients into the dry ingredients, working as quickly as you can. If you tap the bowl on the bench it will slow down bubbles forming as the ingredients react. The mixture should be a smooth loose batter – take care not to overmix it. Stir in the grated chocolate.

Fill each cornet two thirds full and bake for 20-22 minutes until springy to the touch, when a skewer inserted into the centre should come out clean. Allow the cupcakes to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before decorating.


  • 120g dairy free margarine or vegetable fat (eg Trex) or, ideally, 60g of each

  • 450g icing sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • green food colouring, ideally gel or paste

  • 1 or 2 tablespoons of water

  • 25g grated dark chocolate (dairy free)

  • 6 dark chocolate vegan chocolate fingers (optional decoration)

Using an electric mixer, whip the fat and vanilla for 30 seconds until creamy, then add half the icing sugar and a tablespoon of water and beat again. Add the rest of the sugar and beat again for a minute until the mixture is smooth. If it is too stiff to pipe, add a little more water and beat again. If it is too soft, add more sugar and beat again. Add a little bit of green food colouring, then stir in the grated chocolate.

Put an open star nozzle in a piping bag (I used a JEM 3M) and fill the bag with the frosting. Pipe a swirl onto each cupcake and finish off with half a chocolate finger. I used Choco Sticks that I found in a kosher grocery.

Enjoy with friends - thanks to Marcia for these photos!

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