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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.
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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.

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