Healthy Eating
  • Northeast Wisconsin
  • March 2014
Written by  Danielle Lythjohan

Gluten-free, dairy-free, egg-free grasshopper cupcakes

Cupcake ingredients:

1 package Mudd Creek Chocolate/Red Velvet cake mix.

¾ cup vanilla almond milk.

¾ teaspoon cider vinegar.

½ cup vanilla almond yogurt.

¼ and ⅛ cups gluten-free vegetable shortening.

½ teaspoon peppermint extract.


Frosting ingredients:

½ cup gluten-free vegetable shortening

½ cup gluten-free, dairy-free margarine (Earth Balance Vegan Margarine recommended)

3 and ½ cups powdered sugar, sifted if clumpy

1 and ½ teaspoons peppermint extract

¼ cup vanilla almond milk

Green food coloring (start with six drops and increase from there to get desired color)

Cocoa powder (for dusting) — optional


Cupcake directions:

Preheat oven to 350 degrees. Insert paper liners into muffin tin. Sift dry ingredients in a bowl, set aside. Combine milk and vinegar, set aside. Beat shortening, yogurt and peppermint extract until fluffy. Add flour mixture to wet ingredients, alternating with milk mixture until smooth. Fill cupcake liners 3/4 full. Bake 20 minutes or until toothpick comes out clean. Let cool completely.


Frosting instructions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about three more minutes. Add the peppermint extract, almond milk and food coloring. Beat for another five to seven minutes until fluffy. Once cupcakes have cooled, frost and dust with cocoa powder.



Danielle Lythjohan is a blogger and product developer volunteer for Mudd Creek, LLC. Located in Appleton, Wis., Mudd Creek is a dedicated gluten-free company specializing in fruit spreads, baking mixes, butter spices/rubs, granola, and coffee blends, and is owned and operated by Donna and Ken Klausen. For more information or to locate a retailer near you, please visit our website at or “like” us on Facebook at


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