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Recipe: Appetizing Vegan Coffee Cupcakes

Vegan Coffee Cupcakes.

Vegan Coffee Cupcakes You can cook Vegan Coffee Cupcakes using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vegan Coffee Cupcakes

  1. Prepare 2 cups of all-purpose flour.
  2. You need 1 cup of brown sugar.
  3. You need 1 tsp of baking soda.
  4. Prepare 1/2 tsp of salt.
  5. Prepare 1/2 tsp of cinnamon.
  6. Prepare 1 of flax egg (1 tbsp ground flax seed + 3 tbsp hot water).
  7. You need 3 tbsp of instant coffee.
  8. It's 2 tbsp of hot water.
  9. You need 1 cup of soy milk (or other non-dairy milk).
  10. Prepare 2 tsp of vanilla extract.
  11. Prepare 1/3 cup of extra virgin olive oil.
  12. It's 1 tbsp of white vinegar.
  13. Prepare of For the coffee buttercream:.
  14. It's 3 cup of icing sugar.
  15. Prepare 1/3 cup (75 g) of vegan butter.
  16. Prepare 1 tbsp of instant coffee.
  17. It's 2 tbsp of non-dairy milk.
  18. Prepare 1 tsp of vanilla extract.

Vegan Coffee Cupcakes step by step

  1. Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners..
  2. Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt and cinnamon and mix in..
  3. Mix the instant coffee with the 2 Tbsp of Hot Water into a thick paste and then mix into the soy milk (or other non-dairy milk). Add to the mixing bowl along with the vanilla, oil and vinegar..
  4. Prepare the flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy and then add it in..
  5. Whisk the batter with a hand whisk briefly just to remove lumps. Divide the batter between the 12 cupcake liners and place into the oven to bake for 25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean..
  6. Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely..
  7. Prepare your frosting by adding the powdered sugar and vegan butter to the bowl of an electric mixer. Mix the instant coffee with 1 Tbsp of soy milk and the vanilla until no lumps remain. Add this in. Starting at slow speed gradually increase speed until the frosting is thick and smooth..
  8. Add the remaining Tbsp of soy milk if needed. If your frosting is too thin add in more powdered sugar, if it is too thick, add in a little more soy milk a drop at a time until it reaches the right consistency. It should be very thick for best results..
  9. Frost the cupcakes and decorate with a little cinnamon..