Vegan Coffee Cupcakes

Introduce

Chef :

Ferenc Szklenar

Vegan Coffee Cupcakes

These vegan coffee cupcakes are deliciously coffee flavored and topped with a coffee buttercream frosting. Perfectly moist and and totally divine!

Ingredient

2 cups

flax egg (1 tbsp ground flax seed + 3 tbsp hot water)

1 tbsp

soy milk (or other non-dairy milk)

1 tsp

Cooking instructions

* Step 1

Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.

* Step 2

Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt and cinnamon and mix in.

* Step 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.

* Step 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.

* Step 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.

* Step 6

Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely.

* Step 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.

* Step 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.