Mocha Cupcakes

By garciamoss

Ingredients

• For the cakes
• 150 g (1 cup) self-raising flour
• 100 g (1/2 cup + 1 tbsp) brown sugar
• 250 ml (1 cup) soy milk
• 1 tsp apple cider vinegar
• 1/2 tsp baking powder
• 4 heaped tbsp dark cocoa powder (and I mean heaped)
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 2 heaped tsp coffee granules mixed with a splash of hot water; or a shot of espresso
• 1 tbsp soy yogurt
• For the frosting
• 250 g (1 cup) vegan margarine
• 750 g (& + 1/2 cup) confectioner’s sugar
• 3 tsp coffee extract

Details

Adapted from onegreenplanet.org

Preparation

Step 1

Pre-heat the oven to 180ºC (356ºF).
Curdle the milk by adding the apple cider vinegar to it. Set aside.
Combine all dry ingredients in a large mixing bowl. Fold in the extract, coffee, curdled milk and soy yogurt. Bear it in mind that if you handle the batter too much, i.e. over-mix it, the batter will toughen and the cupcakes will turn out to be quite dense and heavy.
Pour into lined cupcake tins and bake for 25 mins. Cool on a wire rack.
For the frosting: combine all the ingredients with an electric beater (easier and quicker than beating by hand, not to mention less messy). Refrigerate until the cupcakes are cooled, then decorate as you see fit.