3 1/2 to 4 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
1 cups non-hydrogenated Shortening
1/2 tsp Peppermint extract (or at a cake shop, you can buy a Mint Chocolate Chip extract that is super delicious)
1/2 tsp. liquid Chlorophyll (for light green color! You can also use one drop of green food dye if you prefer)
1 1/2 tbsp Vanilla extract
In a stand mixer, cream together your margarine and shortening. Stop to scrape the edges and make sure there are no clumps. This may take beating at high speed for atleast 3 minutes. Then, while beating at your slowest speed, add 1/2 of your vanilla, let mix for 30 seconds. Then, add the other half of your vanilla, and beat another 30 seconds, before adding your peppermint extract. Beat for 30 seconds, then add ypur chlorophyll and let beat for one minute, before adding 1/4 of your powdered sugar. Beat at a slow to moderate speed to prevent sugar splashing out of the mixing bowl. Once combined, beat on high for 30 seconds. Repeat this process, slowly adding your powdered sugar 1/4 at a time. Once all ingredients have been thoroughly incorporated, use a frosting bag and tip, or spatula to frost cupcakes. Let frosted cupcakes sit in a refrigerator for atleast 15 minutes, to allow frosting to set.
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