- 1 container Toffuti vegan cream cheese (room temp)
- 1/2 stick earth balance butter (room temp)
- Juice of 1 lime
- About 4 cups powdered sugar
- Chopped mint
- Pinch of salt to bring out the flavor
Sunday, June 16, 2013
Vegan Raspberry Mint Cupcakes (in the Uintas)
This is my dad showing off his partly eaten Raspberry Mint cupcake.
I made these vegan Birthday cupcakes for my friend Paul's 40th birthday.
If you want the cake recipe, check out, Thesweetestvegan.com. I made a different frosting than her. It's a vegan cream cheese raspberry mint frosting (my own creation)
Combine all ingredients in a bowl and mix. Slowly add the powdered sugar until you have your desired consistency.