Vegan Coffee and Walnut Cupcakes

This is my previous coffee and walnut cakes but “Veganified” and you know what, I may just make this the default recipe as they came out so moist and fluffy!

RECIPE

CAKES

250g Self raising flour.
1tsp baking powder.
200g Light brown sugar.
150ml Almond milk.
2tsp Ground coffee.
150g Flora vegan butter.
1 tbsp Cider vinegar.
50g Chopped walnuts.

VEGAN BUTTER CREAM

150g Flora plant butter.
350g Icing sugar.
2tsp Ground coffee.

TOPPING

20 Walnuts

METHOD

CAKES

Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
In a large bowl, whisk together your flour, baking powder and sugar.
Melt your vegan butter and make sure there are no lumps
Pour your milk, Flora plant butter and vinegar in.
Dissolve the coffee in the smallest amount of boiling water. Just enough to dissolve it. You don’t want it too watery.
Add to the mix.
Whisk till smooth!
Chop up the walnuts and mix in.
Split the mix evenly between 12 cupcake cases.
I find 2 level scoops of a “small” ice cream scoop does the trick for me.
Bake for 18-20 minutes until baked.
Vegan cakes take a little longer and the texture is a little wetter, even when fully baked but you can tell by touch or skewer as normal.

VEGAN BUTTER CREAM

Dissolve the coffee in the smallest amount of boiling water. Just enough to dissolve it. You don’t want it too watery.
Put it in the fridge to cool while you mix the rest.
Beat the vegan butter in the mixer until loosened.
Sieve in the icing sugar and combine.
Take the coffee from the fridge and combine into the mixture.
It should stick to the spatula but fall off with a light tap against the bowl.
If too thick, thin with a little of the almond milk.
If it’s too thin, add a little more icing sugar.

CONSTRUCTION

Once the cakes have cooled, pipe the vegan butter cream on.
Finely chop 8 of the walnuts and sprinkle over the cakes.
Put a full walnut on the top of each cake.