COFFEE CUPCAKES WITH COFFEE BUTTERCREAM FROSTING

Oh wow, these vegan coffee cupcakes with coffee buttercream turned out better than I ever expected!

And the color was a surprise! I was expecting the cupcakes themselves to have more of a light color, more like the color of the frosting. But no, this is a deep dark rich brown.

I did use quite a lot of coffee in these though. Well, I don’t know if you’d agree that it was a lot. I used three tablespoons of a nice strong blend of instant coffee so I imagine each cupcake is around equal to a cup of instant coffee.

INGREDIENTS
For the Cupcakes:

• 2 cups (250g) All Purpose Flour
• 1 cup (200g) Brown Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 3 Tbsp Instant Coffee Powder
• 2 Tbsp Hot Water
• 1 cup (240ml) Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• 1/3 cup (80ml) Olive Oil (or other vegetable oil)
• 1 Tbsp White Vinegar (or Apple Cider Vinegar)
• 1 Flax Egg

For the Coffee Buttercream Frosting:

• 3 cups (375g) Powdered (Confectioners) Sugar
• 1/3 cup (75g) Vegan Butter
• 1 Tbsp Instant Coffee Powder
• 2 Tbsp Soy Milk (or other non-dairy milk)
• 1 tsp Vanilla Extract

To Decorate:

• Sprinkle Cinnamon

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
2. Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt and cinnamon and mix in.
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, vegetable oil and vinegar.
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.
5. For full instructions : lovingitvegan.com

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