Hi, I am Kate. Today, I’m gonna show you how to prepare vegan coffee cupcakes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Coffee Cupcakes Recipe
Vegan Coffee Cupcakes is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Vegan Coffee Cupcakes is something which I have loved my whole life.
To be with this particular recipe, we must first prepare a few components. You can cook vegan coffee cupcakes using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vegan Coffee Cupcakes:
- Make ready 2 cups all-purpose flour
- Prepare 1 cup brown sugar
- Prepare 1 tsp baking soda
- Get 1/2 tsp salt
- Get 1/2 tsp cinnamon
- Prepare 1 flax egg (1 tbsp ground flax seed + 3 tbsp hot water)
- Get 3 tbsp instant coffee
- Get 2 tbsp hot water
- Prepare 1 cup soy milk (or other non-dairy milk)
- Make ready 2 tsp vanilla extract
- Get 1/3 cup extra vir olive oil
- Take 1 tbsp white vinegar
- Get For the coffee buttercream:
- Get 3 cup icing sugar
- Get 1/3 cup (75 g) vegan butter
- Take 1 tbsp instant coffee
- Get 2 tbsp non-dairy milk
- Make ready 1 tsp vanilla extract
Instructions to make Vegan Coffee Cupcakes:
- Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
- Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt and cinnamon and mix in.
- 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.
- 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.
- 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.
- Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely.
- 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.
- 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.
- Frost the cupcakes and decorate with a little cinnamon.
So that’s going to wrap this up with this exceptional dish vegan coffee cupcakes recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
