1 Rustic Scoop™ Chocolate Cake and Cupcake Mix

1 Cup + 1 1/2 Tablespoons Milk of choice

1 1/2 Tablespoon Lemon Juice

2/3 Cup Shortening

1/2 Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), OR powdered egg replacer for 2 eggs

1 teaspoon Vanilla extract

Preheat oven to 350°F. Line your cake pan with parchment paper or cupcake pan with cupcake liners with non-stick spray.

Using an electric mixer, cream the shortening until smooth. Next, add the egg whites or egg replacer and mix on medium speed. Now add the rest of the liquid ingredients together and mix until combined. The shortening may look curdled and that's ok. Slowly add the Rustic Scoop™ Chocolate Cake and Cupcake mix. Mix on medium speed until the batter is well combined and smooth.

If making a sheet cake, spread the batter onto the dish with parchment paper and spread evenly. If making 2 9 inch round pans, divide batter evenly between the two pans and spread evenly. Bake on 350°F for 30-32 minutes or until a toothpick comes out clean. If you are making cupcakes, use a large 1/3 cup cookie scoop and drop batter into each of the 12 cupcake papers. If you don't have a scoop, fill each liner 2/3 full. Bake on 350°F for 18-20 minutes or until a toothpick comes out clean. Enjoy!

Ovens and altitude are different so baking times may vary. If you live at high altitude, check your cake 2-5 minutes early. Then continue baking for the rest of the time if needed.

White Vanilla Frosting

Ingredients
1 1/2 Cups Palm shortening
3 Cups Powdered sugar
1 teaspoon Vanilla (or 1/2 teaspoon of any other flavor extract you like)
1/4 teaspoon Salt
2 Tablespoon Milk of choice

Directions
In a stand mixer, cream together the shortening and powdered sugar. The easiest way to do this is by making sure your shortening is soft. Shortening can get pretty stiff in the winter when it is cold. I often put my tub of shortening on my stove while the oven is preheating to soften it just enough without it melting at all. Add the salt, vanilla (I love scraping half of a vanilla bean in too), and rice milk, mixing well to combine. If the frosting is too thick, add milk 1 teaspoon at a time until your frosting is soft enough to squeeze out of a piping bag easily, but not so soft it won’t hold shape. This is the best consistency to frost a cake or cupcakes with a knife as well. If the frosting is too thin, add powdered sugar 1 Tablespoon at a time until you reach your desired consistency.

If you want flavored frosting, replace the vanilla with whatever flavor you want. We have used peppermint extract (1/2 teaspoon is enough for our liking) and also drops of safe edible essential oils like orange and lemon. Skies the limit on flavors, just start with a little bit of flavor, you can always add more.

Add whatever color you prefer to this frosting or leave it white. We love to use all natural food coloring: matcha tea powder for light green, beetroot powder for pink, spirulina powder for dark green. If you want to purchase all natural food coloring, we like Chef Master though the colors are mostly light in color. This recipe will frost one cake without any frosting embellishments. If you want to add frosting embellishments like flowers, swirls, leaves, etc., you will need to make a double recipe. If you end up with leftover frosting, not to worry, it freezes beautifully. Just put your extras in a freezer safe bag or container. When you want to use it next, thaw on the counter until soft. Enjoy!

Here is the video of all the tips and suggestions to make these delicious cupcakes!