Sunday, 14 April 2019

Coffee and Walnut Cupcakes


I can't believe I haven't made these sooner! I've always loved coffee cake, I don't think I gave it enough credit, the flavour and smell is so infectious. And I've in recent come to enjoy a LOT of cappuccinos so my love for coffee just makes sense to be put into cake form. With the added crunch of the walnuts, it's the perfect combination. 

Check out my other cupcake recipes for more inspiration!

Biscoff Cupcakes
Peach Melba Cupcakes
Chocolate Hazelnut Cupcakes



SAVE TO PINTEREST

Recipe

Prep: 15 minutes
Cook: 20 minutes
Serves: 14 cupcakes


Ingredients

Cupcakes
200g Self-raising flour
200g caster sugar
220ml Soya milk + 1 tbsp Apple Cider Vinegar
50g walnuts chopped up
3 tbsp instant coffee granules + ¾ tbsp boiling water
1 tsp Maple syrup
75g vegan butter melted
1 tsp Bicarbonate of soda
Salt
Buttercream
250g Vegan butter
400g Icing sugar
3tbsp instant coffee granules + 2 tbsp boiling water
1 tsp vanilla extract
14 walnuts to decorate optional


Method

✿Preheat your oven to 350℉/180℃ and line a cupcake tray with cases.
✿Boil your kettle and make the coffee then melt your butter in a separate bowl and leave both to cool. Add the ACV to your soya milk and allow to curdle for a few minutes.
✿In a large bowl add the flour, sugar, bicarb and salt and mix together. Add all of the wet ingredients and mix together until you have a smooth batter. Resist urge to eat mixture!
✿Bake in the oven for a about 20 minutes or until a knife inserted comes out clean. 
✿Meanwhile make your buttercream. In a bowl whisk your butter for about 5 minutes until pale and creamy. Add your icing sugar gradually and then add the vanilla and coffee till combined. Spoon into a piping bag and top the cupcakes, finishing with walnut each. Enjoy!



Christina
xx


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