I have had so many birthdays these last couple weeks. This last weekend was dedicated to the coffee lovers. So happy birthday Anne Marie and my Mom, Val! Hope these sweet treats made the anniversary of your birth better. Much love!
Chocolate Cupcakes with Coffee Frosting
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- 3 tablespoons strongly brewed high quality coffee
- 1 tablespoon pure vanilla extract
- 1/4 cup vegetable shortening
- 3 cups organic confectioners sugar
- 2 tablespoons water (if needed)
Combine coffee and vanilla in small bowl.
Beat shortening in large bowl with an electric mixer for about 1 minute, then add confectioner’s sugar.
Add the coffee mixture to the frosting a little at a time as you beat it. You might not need it ALL, depending on the climate and how the frosting is looking. Once it becomes a desirable consistency, you can stop adding it. If it is too dry, add 1 tablespoon of water at a time until desired buttercream consistency is achieved. Beat on high for about 5 minutes, making sure you scrape down the sides with a spatula often.
Vegan Tiramisu Cupcakes
- 1 ¼ cup of all purpose white flour
- ½ teaspoon of salt
- 2 tablespoon of cornstarch
- ¾ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 cup soy milk
- 1 teaspoon of apple cider vinegar
- ¼ teaspoon of hazelnut extract
- 2 teaspoon of vanilla extract
- ¾ cup of granulated sugar
- ¼ cup of softened vegan cream cheese
- ¼ cup vegan unsalted margarine
- 1 teaspoon of vanilla extract
- 2 cups of icing sugar
Coffee for Soaking
- 2/3 cup strongly brewed high quality coffee
Prepare your cream filling first so that there’s time to let it set while you prepare the cake. Using a spatula, combine the cream margarine, vanilla extract and icing sugar until you get an even creamy paste. Pop the bowl in the refrigerator.
Mix vinegar and soy milk in a large bowl and let the mixture curdle for about 10 minutes.
While waiting for the soy milk and vinegar mixture, combine flour, cornstarch, baking powder, baking soda and salt in a large bowl. Set aside.
Slowly stir in granulated sugar, vanilla extract and hazelnut extract into your vinegar and soy milk mixture.
Pour in the dry ingredients into the wet ingredients bowl and use an electric hand held mixer until you get a smooth consistent batter. Pour the batter into cupcake liners and bake for about 20-25 minutes set to 350 F.
Once the cupcakes are done, set aside and let the batch cool while you prepare the coffee you’ll be using for soaking.
Cut a little cone shape out of the cupcakes and pour in the coffee mixture. Fill the hole with the cream filling until it’s covered the hole after all the cupcake holes have been filled. Place the leftover cream filling in a piping bag and use it as cupcake frosting.
Sprinkle with coco powder to finish.