The Pollock Cupcake!

So this post is coming a lot later than I had originally planned, life just does that sometimes. But here goes...finally.

Chocolate Mint Cupcakes are by far my favourite cupcakes! There's just something about the sweetness of chocolate with a fresh and cool blast of mint that gets me going :P. They are also really simple to make and this version is completely vegan! This recipe uses the Basic Chocolate Cupcake from Vegan Cupcakes Take Over the World, that Francesca posted in her Chocolate Strawberry Lovecakes post. For the mint variation, add 1 tsp. of peppermint extract. Also used in this recipe is a mint chocolate ganache as a topping. See below for recipe.

Of course in order for any cupcake to be complete it needs to be decorated. My favourite thing to use for decorating, since I'm not quite as skilled at piping frosting as Sara, are Scribblers. They are wonderful little tubes of icing, that come in red, blue, yellow and green. At the time of this cupcake adventure I could only find the red, yellow and blue. I decided not to be particularily specific (or careful) in my designs but by pure serendipity I ended up with the ever famous (in our house) Pollock Cupcake!!


You too can make your very own Pollock cupcake! All you need are Scribblers and at least one cupcake, although one cupcake is never enough for the intrepid cupcake adventurer.

Step One: Take one colour of Scribbler and squeeze the icing out over the cupcake surface in a haphazard like pattern.

Step Two: Repeat step one with another colour

Step Three: Repeat step one with anothe colour, other than the colour used in step two.

ETC....until you have used all the colours you have. And TA-DA! You have a genuine Pollock Cupcake!! Tune in next time for more Art Historical Cupcake Creations.

And as promised here is a recipe for Chocolate Mint Ganache, a good substitute for frosting. The measurements are estimates as I don't usally measure when it comes to ganache.

Ingredients:

1/2 of a 300g bag of Semi-sweet Chocolate Chips
1/4 Cup of Soy Milk
1 tsp. of Vanilla extract
1 tsp. of Mint extract

Directions:

Put chocolate chips in a pot on low heat.
Add Soy Milk and extracts
Stir frequently until melted and mixed together
Spread on cupcakes!


And that's all! Easy-peasy! Hope you too love the minty goodness of chocolate mint cupcakes!

Emily