Well what a week we have all had! The weather has been aweful, with yellow weather warnings! I hope you have all kept warm and dry!
Unfortunatly due to the weather, and the fact that we live in a dip, our internet has been rather slow. This has however given us the chance to get lots of cooking done and some quality time with the family!
These vegan coffee cupcakes have been the perfect caffeine fix for a non coffee drinker.
There isn't a lot of coffee in the cakes but you get a really great flavour from it!
My husband loves coffee and he loved these!
This recipe makes 20 cupcakes and it is super easy to follow!
Ingredients
240ml Milk
1 tsp White Vinegar
210g Self-Raising Flour
100g Caster Sugar
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
60ml Vegetable Oil
Buttercream:
120g Butter I use Pure, but you can use any you would like.
350g Icing Sugar
1 tbsp Coffee Powder
1 tsp Brewed Coffee
1tsp Milk I use oat milk but you can use any that you like.
Method
* Preheat the oven to 180C
* In a small bowl, mix the milk and vinegar together. Set aside for 10 minutes. This creats buttermilk.This helps keep the mix smoother and moister.
* Sift the flour, baking powder and bicarb into a large bowl.
* Add the caster sugar.
* Mix in the wet ingredients.
* Fill your cupcake cases
* Bake for 18-20 minutes.
* Let cool completely before adding the buttercream.
Buttercream:
* Cream the butter in a large bowl.
* Sift in the icing sugar.
* Mix in both lots of coffee.
* Add a little milk if the mix is too thick.
* Pipe onto your cupcakes
Serve
Enjoy!
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