This cupcakes are the best and fluffiest you have ever had. This recipe came to me while waiting for my cup of coffee in the morning and my teen asking for cupcakes. I decided to give it a try. After many failures or I will quote; they were ready.
I haven’t failed, I’ve just found 10,000 ways that won’t work.
Thomas Edison-
I hope you enjoy them as much as we have!
Vanilla Coffee Cupcakes
Coffee lovers, I got you. This cupcakes are not only, vegan & dairy-free they are also full of flavor with a hint of caffeine.A dessert for any time of the day!
Equipment
- Mixing bowl
- Measuring spoons
- Measuring jug
- Whisk or Hand Mixer
- 12 Cupcake Liners
- Muffin Tin
- Ice-cream Scoop
- Sifter
- Pipping Bag
- Pipping Bag Tip ( use the one you like the most)
Ingredients
- 1 Cup Oat milk I prefer oat-milk for this recipe, but use any plant- milk of choice
- 1 Tbsp Apple Cider Vinegar
- 1 1/2 Cups Unbleached all purpose-flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Pink Salt or Kosher
- 1 1/2 Tsp Vanilla Extract If you prefer more flavor use vanilla bean. See notes for how to use.
- 1/3 Cup Avocado oil Or use coconut oil
- 1/2 Cup Cane Sugar Pure & Organic
Coffee Frosting
- 1 Cup Instant Coffee Organic
- 1 Cup Water Warm
- 1/2 Cup Cane Sugar Pure Organic
- 1/2 Tsp Vanilla Extract
Instructions
Cupcakes
- Preheat oven to 350°F (176°C ) place the cupcake liner in the muffin tin. Set aside.
- Add the apple cider vinegar to the plant milk and set aside to let it curdle (about 5 minutes). After it curdle, add the oil, vanilla and sugar until all is mix together. Set aside.
- Add the flour, baking soda, baking powder and salt to the sifter. This process will help the cupakes fluffier.
- Sift over the wet mixture in large bowl and whisk together until well incorporated, Do not overmix. The texture should be something like pancake batter consistency.
- In the prepare cupcake liners, divide batter evenly about 3/4 of the way up, Do not ovefill. Place in the oven for 20-24 minutes ( oven temperatures vary, check center with toohtpick if is clean is ready)
- After they are done take them out and let them cool off, before frosting. They will only have a light golden brown top.
Coffee Frosting
- In a lager mixing bowl, add the organic instant coffee, sugar, vanilla and warm water.
- Whisk or blend with hand mixer until you have a creamy consistency and it forms soft picks. You can place the bowl over your head and it won't fall on your hair.
- After the frosting is done and the cupcakes cool off. In the pipping bag, place the tip and cut the bottom making sure the tip is secure. Add the frosting in the bag and is ready to use. Frost the cupcake from the center out to make sure they are even. Enjoy!
Notes
Storing cupcakes:
- Stored left overs at room temperature or refrigerate for up to 3 days.
- Open the vanilla bean and add to the plan-based milk of choice. Let it soak over night for flavors to infuse. No need to remove the beans from milk ( if prefer to do so, use a strainer)
Nutrition
Calories: 258kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 214mg | Potassium: 726mg | Fiber: 1g | Sugar: 18g | Vitamin A: 41IU | Calcium: 89mg | Iron: 2mg
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!