Vegan, Dairy-free, Wheat-free, Yeast-free
Light and fluffy Coffee & Chocolate cupcakes with an utterly delicious thick & moorish Espresso frosting topped off with a coffee bean.
Light and fluffy Coffee & Chocolate cupcakes with an utterly delicious thick & moorish Espresso frosting topped off with a coffee bean.
It's coming up-to my sisters birthday, and i decided to make some of her (and my) favourite flavoured cupcakes!
As you know, coffee is one of my favourite flavours! I have made coffee flavoured ice-cream & raw cheesecakes in the past but i have never made coffee flavoured cupcakes....until now!Check out my coffee ice-cream here-
http://bit.ly/1skC6BT
Check out my raw coffee cheesecakes here-
http://bit.ly/2cu9HS4
These cupcakes are vegan, wheat & gluten-free and use Vegan Egg as the egg replacer!
I have been enjoying using 'Vegan Egg' as its one of the more effective egg replacers i have used in my baking!
You can read more about Vegan Egg here-
http://bit.ly/2cbmHOp
This cupcake recipe is very easy to make and the cakes turn out moist, fluffy and packed full of divine flavour!
The frosting....well, its delicious!
Vegan/dairy-free frosting can be difficult to get thick enough to pipe and for it to keep its shape, but this recipe is perfect and the cake & frosting complement each other really well!
If you like coffee, you are going to love these!
The cupcakes still contain sugar & butter, but enjoying sweet treats like this in moderation is fine!
I kept the sugars low in the cake as the frosting contains icing sugar which is sweet enough.
Preparation time: 5-8 minutes
Makes: 12 medium sized cupcakes
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Ingredients for the cakes
-245g of gluten-free flour (I use Doves Farm)
-2 tablespoons of cocoa powder
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-Pinch of salt
-1 shot of espresso (brewed)
-1/2 cup of unsweetened soya milk
-1 teaspoon of vanilla extract
-100g of dairy-free butter (I use Tomor)
-1/2 cup of golden caster sugar
-1 egg substitute (2 level tablespoons of VeganEgg with ½ a cup of ice cold water and whisk vigorously)
-1 & 1/2 tablespoons of espresso powder
Ingredients for the frosting
-250g of dairy-free butter (I use Tomor)
-3 cups of icing sugar
-1 & 1/2 teaspoon of vanilla extract
-2 teaspoons of espresso powder
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To make the cupcakes
Pre-heat your oven to 175 degrees and line a cupcake tin with cases.
Step 1- In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
Step 3- Brew 1 espresso and pour it into a bowl.
Add in the espresso powder, soya milk and vanilla extract, stir until the powder dissolves.
Set aside.
Step 4- Reduce the speed and carefully add in the dry flour mixture and wet coffee mixture, alternating.
Step 5- Once all of the ingredients are in the mixing bowl, give it a final whiz until smooth.
Step 6- Fill each cupcake case with the delicious chocolaty mixture, about 3/4 full with mixture.
Pop the tray into the 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.
Step 7- Remove the cupcakes from the tray and place onto a cooling rack.
Whilst the cakes cool, prepare the frosting!
To make the frosting
Step 1- In a large mixing bowl, whiz up the butter until creamy!
Step 2- Add in the icing sugar a little at a time, along with the espresso powder and vanilla extract.
Whiz until thick & fluffy!
Keep the cakes stored in the fridge and allow to stand at room temperature for a few minutes before serving!
You can also freeze them for enjoying at a later date!
Happy baking!
...
-245g of gluten-free flour (I use Doves Farm)
-2 tablespoons of cocoa powder
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-Pinch of salt
-1 shot of espresso (brewed)
-1/2 cup of unsweetened soya milk
-1 teaspoon of vanilla extract
-100g of dairy-free butter (I use Tomor)
-1/2 cup of golden caster sugar
-1 egg substitute (2 level tablespoons of VeganEgg with ½ a cup of ice cold water and whisk vigorously)
-1 & 1/2 tablespoons of espresso powder
Ingredients for the frosting
-250g of dairy-free butter (I use Tomor)
-3 cups of icing sugar
-1 & 1/2 teaspoon of vanilla extract
-2 teaspoons of espresso powder
...
To make the cupcakes
Pre-heat your oven to 175 degrees and line a cupcake tin with cases.
Step 1- In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
Step 2- In a separate mixing bowl, using an electric mixer, whiz up the butter and sugar until creamy & fluffy.
Add in your chosen egg replacer and whiz up until combined.Step 3- Brew 1 espresso and pour it into a bowl.
Add in the espresso powder, soya milk and vanilla extract, stir until the powder dissolves.
Set aside.
Step 4- Reduce the speed and carefully add in the dry flour mixture and wet coffee mixture, alternating.
Step 5- Once all of the ingredients are in the mixing bowl, give it a final whiz until smooth.
Pop the tray into the 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.
Step 7- Remove the cupcakes from the tray and place onto a cooling rack.
Whilst the cakes cool, prepare the frosting!
To make the frosting
Step 1- In a large mixing bowl, whiz up the butter until creamy!
Step 2- Add in the icing sugar a little at a time, along with the espresso powder and vanilla extract.
Whiz until thick & fluffy!
Step 3- Transfer the frosting into an icing bag fitted with a star tip nozzle.
Step 4- Once the cakes have fully cooled, pipe the frosting on to the cupcakes and top off with a coffee bean for decoration (optional)
These cupcakes don't only look good, but taste amazing! Perfect if you like coffee!!!
The frosting is very thick, and a pleasure to pipe! It looks amazing with the classic ice-cream swirl, soft peaks, rose......the choice is yours! Get creative :) Keep the cakes stored in the fridge and allow to stand at room temperature for a few minutes before serving!
You can also freeze them for enjoying at a later date!
Happy baking!
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Holly Jade
Thanks for sharing this with us
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