Easy coffee cupcakes recipe
Vegan, quick & easy.
If you follow me over on Instagram, you would know that I recently reached 50,000 followers which is absolutely crazy to me! I can't thank everyone enough!
To celebrate, I wanted to make some cupcakes in my ultimate favourite flavour....COFFEE!
These cakes are light, fluffy, full of coffee flavour, topped off with a delicious whipped coffee buttercream and coffee beans. Delicious!
These cakes would be perfect for a special occasion, garden party or birthday!
They're quick & easy to make, fun to decorate and extremely scrumptious to eat!
You'll want more than one, I promise you- haha!
Preparation- 30 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy
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Ingredients for the cake
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-120g of vegan butter
-350g of icing sugar
-1 tablespoon of espresso powder
-1 teaspoon of brewed coffee
-1 teaspoon of dairy-free milk (if needed)
Decorations
-Coffee beans
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To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the frosting
Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, brewed coffee and coffee powder.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 4- Transfer the buttercream into a piping bag fitted with a large star tip nozzle.
Step 4- Pipe a swirl of buttercream onto each cupcake and top off with some coffee beans.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
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Holly Jade
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