Cappuccino Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 23
 
Ingredients
  • CAKE
  • 325g self-raising flour
  • 265g sugar
  • ½ tsp bi-carb soda
  • 2 flax eggs (2 tbsp flax meal mixed with ⅓ cup water)
  • 1 pinch of salt
  • 1¼ cup of almond milk
  • 150ml vegetable oil
  • 1 tsp vanilla extract
  • 30g ground coffee beans
  • ½ cup hot water (no hotter than 60°C)
  • ICING
  • 200g vegan margarine
  • 500g icing sugar
  • 20g ground coffee beans (then sift)
  • Dark chocolate
  • Chocolate covered coffee beans
Instructions
  1. METHOD
  2. Pre heat oven to 175°C (347°F)
  3. CAKE
  4. Mix coffee with water (no hotter than 60°C of you will burn the coffee). You need to strain the coffee mix. I pour it into a fine bag I use to make nut milk.
  5. Sift flour, bi-carb soda and add to a large bowl.
  6. Add sugar and salt and stir through to combine.
  7. Pour oil, almond milk and coffee mix into dry ingredients, add vanilla and beat until combined.
  8. To make the flax egg, mix flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
  9. Beat until all combined.
  10. Using an ice-cream scoop, add one scoop to each cupcake wrapper.
  11. Bake for 18 minutes but check after 15 minutes as ovens can vary.
  12. Remove from oven and place on a cooling rack until room temperature.
  14. ICING
  15. Add the margarine to a large bowl and whip with your beaters.
  16. Add sifted ground coffee & beat
  17. Add half the icing sugar and beat until soft.
  18. Add the other half of the sugar and the vanilla and beat until soft and fluffy.
  19. Grate chocolate over the top of the icing and add a chocolate coated coffee bean to the top.
Recipe by my vegan plate at https://www.myveganplate.com/cappuccino-cupcakes/