Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Yield: 10-12 cupcakes
1 box Simple Mills Chocolate Muffin & Cake Mix
1/3 cup unsweetened almond milk
1/3 cup melted coconut oil
1 tbsp vanilla extract
1 cup Simple Mills Vanilla Frosting
1-3 tsp raspberry or strawberry powder
PREHEAT oven to 350ºF and line a cupcake pan with cupcake liners.
ADD the cupcake mix, the eggs, the almond milk, the coconut oil and the vanilla extract to a bowl. Whisk to combine.
SPOON the batter into the parchment-lined cupcake cups, filling them 2/3 full.
BAKE for 15-20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
PREPARE the frosting by adding the Simple Mills frosting to a small bowl. Add 1 teaspoon of raspberry powder. Mix to incorporate. Add more powder for a more vibrant pink color.
TRANSFER frosting to a pipping bag or a Ziploc bag with the tip cut off.
SPREAD some frosting onto each cupcake to cover the top of the cupcake.
PIPE a straight line onto your cupcake. Then pipe a continuous “S” shape on both sides of the line. Create another set of two “S” shapes on top of the ones you just piped.