About a month ago I came across a little implement for icing cakes, it had 4 changeable nozzles for whatever type of effect you wanted for your pies & cakes, so I picked one up and put it in the cupboard and forgot all about it, until Monday of this week that is… and I think I may have created a monster!

Frosting is such a fun addition to the baking process (my first attempt didn’t turn out too well, I really should have done the sensible thing and allowed my cakes to cool, but missed the cooling step… I made my first batch quite late in the day and hubby was anxious to get his paws on a cupcake when he got a whiff of them baking in the oven, and after I carefully piped the frosting onto the top it looked fabulous for approx 10 seconds before it just kind of melted on the top of it! Patience is indeed a virtue…

I made a second batch yesterday and allowed them to cool completely and it worked much better and I’m pleased with the result.  These cakes are seriously delicious, moist and tasty and the frosting…. oh the frosting is delish!

 

Divine Chocolate Cupcakes lavished with Coffee Frosting (Vegan & Gluten Free)

Makes 6 cupcakes

 

Ingredients

 

½ cup oat milk (or your favourite non dairy milk)

½ teaspoon apple cider vinegar

3 tablespoons natural brown sugar

2 tablespoons olive oil

1 teaspoon almond extract

½ cup organic buckwheat flour (or all purpose/whole wheat)

2 tablespoons cocoa powder

1/3 teaspoon baking soda

¼  teaspoon baking powder

 

Method

 

1. Preheat oven to 180 degrees and line a muffin tin with paper cases

 

2. Add the vinegar to the milk and briskly stir and then set aside for a few minutes then add the oil, sugar and almond and whisk together.

 

3. In a separate bowl, combine the flour, cocoa, baking soda & baking powder, then add the wet ingredients to the dry and beat the mixture until it is smooth.

 

4. Spoon the mixture into the muffin cases, I filled min about half way (they will rise when cooking) and pop in the oven for 15 – 20 minutes.

 

5. Remove from heat and allow to cool completely.

 

 

Coffee Frosting

 

1 teaspoon if your favourite coffee mixed with 1 tablespoon hot water (allow to cool)

1 cup of vegan powdered sugar

1.5 tablespoons soy/vegan margarine

½ teaspoon vanilla

 

Method

 

Mix together the margarine, coffee & vanilla then add in the powdered sugar and beat together until the frosting thickens and becomes fluffy, spoon the frosting into an icing bag or a icing pipe implement and carefully starting from the outside of the cupcake and working in swirl on your frosting. Then top with some dark chocolate vermicelli or other vegan sprinkles.

 

Here is link to the chocolate base I used as a guide