1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
½cup (120ml)whole milkroom temperature
For the buttercream frosting:
1cup (226g)unsalted butterroom temperature
3cups (360g)powdered sugar
4tablespoonsheavy whipping cream
Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar until smooth. Add the prepared egg replacer, vanilla extract, and peppermint extract and beat to combine. Add in the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients. Beat briefly between each addition to incorporate.
Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the buttercream frosting, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter until light and creamy, about 5 minutes. Add the powdered sugar and peppermint extract and continue to mix until combined. Add the heavy cream, one tablespoon at a time, while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
You may not end up using all 4 tablespoons of heavy cream, but you will not need more than that.