Recipe & Photo Credit: Wendi Washington-Hunt, Wendi’s AIP Kitchen
Eat G.A.N.G.S.T.E.R. Dark Choconot Fudge Cake Mix
6 Tbsp coconut oil
3/4 cup water
1/3 cup maple syrup
2 tsp apple cider vinegar
1 tsp peppermint extract
Vanilla Cinnawin Frosting:
1 cup palm oil shortening
1/4 cup pure maple syrup
3 tsp vanilla extract
1 tsp ground cinnamon (optional)
1/2 cup arrowroot starch
1.Mix Eat G.A.N.G.S.T.E.R. Dark Choconut Fudge Cake Mix as directed and add 1 teaspoon peppermint extract.
2.Bake in a muffin tin for cupcakes, or in a jelly roll pan layered with Vanilla Cinnawin Frosting.
1.Cream shortening until fluffy. In a separate bowl, whisk together maple syrup, vanilla, and cinnamon, if using.
2.Add mixture to the shortening, and cream again.
3.With mixer still on, gradually add arrowroot starch. For stiffer frosting, refrigerate for 10 min. Frosting may be stored in the refrigerator but will harden when cold.