Updated: Apr 21
Picture the scene:
It's a sunday afternoon, you're snuggled up on the sofa with a good book, and the rain is pitter pattering gently against the windows. You're favourite music is playing in the background and you've just made a fresh coffee. The smell lingers in the air making you feel all warm and cosy. But what's that... something is missing...
VEGAN COFFEE AND CINNAMON CUPCAKES that's what.
These bad boys turned out so much better than I expected as they were a bit of an experiment. i wanted to venture out of my lemon drizzle safe zone, and my gosh did it pay off!
(Click here if you fancy giving my lemon drizzle cupcakes a try - they are also to DIE for)
These coffee and cinnamon cupcakes are moist, fluffy and the perfect accompaniment to an afternoon brew. Or at any time of the day for that matter.
Top that off with the incredible vegan buttercream and you have yourself a winner. Adding the coffee to the buttercream made it feel almost whipped, it was super creamy - the creamiest buttercream I've ever made.
Who doesn't love coffee and cream?
They went down a treat with my boyfriend, (I think they lasted 12 hours before every single one has been demolished). I even dropped a couple off with my next door neighbours to brighten their day and they loved them too!
Without further a do, LET'S GET BAKING. grab your apron and let's rock and roll.
Prep time: 20 mins Cook Time: 25 mins. Serving: 12 cupcakes
250g Self-Raising Flour
200g Light Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3 Tbsp Coffee (I used Douwe Egberts Pure Indulgence)
2 Tbsp Hot Water
240ml Soy Milk (or any non-dairy milk)
2 tsp Vanilla Extract
80ml Vegetable Oil
1 Tbsp Apple Cider Vinegar
1 Flax Egg (1 Tbsp Ground Flaxseed + 3 Tbsp Hot Water)
Coffee Buttercream Icing Ingredients:
375g Icing Sugar
75g Vegan Butter (I swear by Flora!)
1 Tbsp Coffee
2 Tbsp Soy Milk (or any non-dairy milk)
1 tsp Vanilla Extract
Preheat the oven to 180°C and line a cupcake tray with cupcake liners - place this to one side.
Prepare the flax egg by mixing 1 Tbsp of flaxseed meal with 3 Tbsp of Hot Water and allowing to sit for about 15 mins to become gloopy
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 any non-dairy milk).
Add to the mixing bowl along with the vanilla, oil and vinegar.
Mix in your Flax egg
Whisk the batter with a hand whisk briefly just to remove lumps. (You don't want to over whisk as it will make your cupcakes stodgy)
Divide the cupcake mix between the 12 cupcake liners and place into the oven to bake for 25 minutes or until a toothpick inserted into the centre of one of the cupcakes comes out clean.
Allow your cupcakes to cool for a few minutes before moving them to a wire cooling rack to cool completely. (or a plate will do)
Prepare your icing by adding the powdered sugar and vegan butter to a mixing bowl.
Mix the coffee with 1 Tbsp of soy milk and the vanilla until no lumps remain. Add this in.
With your electric mixer, start at a slow speed and gradually increase until the icing is thick and smooth.
Add the remaining Tbsp of soy milk if needed.
Now it's time to ice your cakes! Scoop your buttercream icing into a piping bag, and then cut the bottom diagonally. You want to work from the outside in, going in circles and finishing with a little peak in the middle.
Pro Icing Tip: If your icing is too thin add in more icing 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 thick enough that it doesn't drip, but not so thick you could use it to put windows through, for best results.
How to store your cupcakes:
Keep them covered at room temperature where they will last for a few days or covered in the fridge where they will stay fresh for up to a week. They are also freezer friendly.
(That's if they last that long...)
And VOILA - now it's time to enjoy!