COFFEE Cupcakes with Buttercream Frosting

COFFEE Cupcakes with Buttercream Frosting

COFFEE cupcakes are vegan gluten-free delights to feed your coffee craving any time of the day. They SHOUT COFFEE…but in a good way.


Vegan Gluten-free COFFEE cupcakes with Buttercream Frosting

Ingredients

For the Cupcakes

  • 2 cups gluten-free measure-4-measure flour
  • 1 cup light brown sugar
  • 1 tsp baking soda
  • ½ tsp Salt
  • ½ tsp cinnamon
  • 3 Tablespoons instant coffee powder (or regular coffee, very finely ground) I used Deathwish coffee 
  • 2 tablespoons hot water
  • 1 cup non-dairy milk (I used flax milk)
  • 2 tsp pure vanilla extract
  • 1/3 cup oil (I used avocado oil)*
  • 1 tablespoon white vinegar
  • 1 Flax Egg (1 Tablespoon ground Flaxseed meal + 3 tablespoons hot water)

 

For the Coffee Buttercream Frosting

  • 3 cups confectioners sugar
  • 1/3 cup plant-based butter
  • 1 tablespoon instant coffee (see above)
  • 12 Tablespoons plant-based milk
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F and line a cupcake tray with cupcake liners.
  • Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon, and mix in.
  • Mix the instant coffee with the 2 tablespoons of hot water into a thick paste and then mix into the non-dairy milk. Add to the mixing bowl along with the vanilla, oil, and vinegar.
  • Prepare the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of hot water and allowing it to sit for a minute to become gloopy. Then add it in.
  • Whisk the batter with a hand whisk briefly just to remove lumps. Divide the batter between the 12 cupcake liners and place into the oven to bake for 20-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
  • Allow to cool for a few minutes before moving the cupcakes to a wire cooling rack to cool completely.
  • Prepare your frosting by adding the powdered sugar and vegan butter to the bowl of an electric mixer. Mix the instant coffee with 1 tablespoon of non-dairy milk and the vanilla until no lumps remain. Add this in.
  • Starting at slow speed gradually increase speed until the frosting is thick and smooth. Add the remaining tablespoon of non-dairy  milk if needed. If your frosting is too thin add in more powdered sugar, if it is too thick, add in a little more  milk a drop at a time until it reaches the right consistency. It should be very thick for best results.
  • Frost the cupcakes and decorate with a little cinnamon.

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