Coffee Cupcakes With Coffee Whipped Frosting | Super Moist Mocha Cupcakes | No Egg No Milk No Butter Cake.
These Egg-Free Dairy-Free COFFEE CUPCAKES are super moist and are topped with a VEGAN Coffee Frosting (DALGONA FROSTING). If you are a coffee lover, you will definitely love these cupcakes.
Ingredients
- 1 tbsp (5 g) Instant Coffee
- 2 tbsp (30 ml) Hot Water
- 3/4 cup (150 g) Granulated Sugar
- 3/4 cup (180 ml) Room Temperature Water
- 1/4 cup (60 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 1 ½ cup (210 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1/4 tsp (1 g) Salt
- 1 tsp (5 ml) Lemon Juice
Coffee Frosting
- 1/4 cup (15 g) Instant Coffee
- 1/2 cup (100 g) Granulated Sugar
- 1/4 cup (60 ml) Boiling Hot Water
Instructions
- Preheat oven to 350oF (180oC).
- To a large bowl, add instant coffee and hot water. Whisk until coffee dissolves.Add sugar and mix.Add room temperature water and whisk until sugar dissolves.Add oil and vanilla extract. Whisk until combined.
- To the same bowl, sift flour, baking powder, baking soda, salt. Whisk until no dry flour is visible. Do not overmix.Add lemon juice and mix until combined.
- Spoon batter to pan lined with cupcake liners, until 2/3 full.
- Bake in preheated oven at 350oF (180oC) 20-25 minutes, or until toothpick comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then, transfer to wire rack and let cupcakes cool down completely before frosting.
Coffee Frosting
- To a bowl, add instant coffee, sugar, boiling hot water.
- With a hand mixer, whisk on medium speed until light and doubled in volume (about 6-7 minutes).
- Then, chill frosting for at least 30 minutes before topping cupcakes.
