Vegan Coffee & Walnut Cupcakes Bosh TV

Coffee and Walnut Cupcakes

  • Super simple
  • 0:45 m
  • 14 ingredients

These are the most delicious Coffee and Walnut cupcakes you will ever try. The cake is spongy and moist and is topped with creamy coffee buttercream icing for the perfect bite of cupcake. Treat yourself to a delicious teatime with these cupcakes, you deserve it!

Serves: 12

Ingredients

For the muffins

  • 2 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 2 tbsp instant espresso coffee powder
  • 250ml oat milk
  • 75g plant-based butter - plus extra for greasing
  • 250g light Muscovado sugar
  • 240g self raising flour
  • 50g walnuts
  • 1 tsp salt

For the icing

  • 2 tbsp instant espresso coffee powder
  • 5 tbsp oat milk
  • 80g plant-based butter - at room temperature
  • 450 icing sugar

For the topping

  • 12 walnut halves

Before you start

Preheat the oven to 180ºC fan | Line 12 cupcake holes with cupcake wrappers | Leave the plant-based butter out at room temperature in order to soften | Large mixing bowl | Small mixing bowl | Wire cooling rack | Whisk

Step 1

Prepare the ingredients

  • In a small bowl, mix together the apple cider vinegar and oat milk
  • Leave to one side until needed
  • Place the plant-based butter into a small pan over a medium heat and melt
  • Once completely melted, leave to cool to room temperature before making the cake

Ingredients

  • 2 tbsp apple cider vinegar
  • 250ml oat milk
  • 75g plant-based butter - plus extra for greasing
  • 1 tsp salt
  • 80g plant-based butter - at room temperature

Step 2

Make the cupcakes

  • Place the instant coffee into a small bowl and add 2 tablespoons of boiling water
  • Mix well until the mixture comes together and turns smooth Spoon the sugar, flour, baking powder and salt into a large bowl and mix well until there are no lumps
  • Roughly chop the walnuts and mix through the batter
  • Pour the cool plant-based butter, oat milk and coffee mixture into the batter and mix well until a thick, smooth batter forms
  • Divide the batter evenly between 12 cupcake cases and bake for 25-30 minutes, or until the cake is cooked through (a knife inserted in the middle should come out clean)
  • If not, place back in the oven for another 5-10 minutes

Ingredients

  • 2 tbsp instant espresso coffee powder
  • 1 tsp baking powder
  • 250g light Muscovado sugar
  • 240g self raising flour
  • 50g walnuts

Step 3

Make the icing

  • Mix the instant coffee with half a tablespoon of boiling water until it has dissolved and leave to cool
  • Place the plant-based butter, icing sugar and cooled coffee mixture into a large bowl and whisk until smooth

Ingredients

  • 5 tbsp oat milk
  • 2 tbsp instant espresso coffee powder
  • 450 icing sugar

Step 4

Cool the cupcakes

  • Once the cakes are cooked, remove from the oven and once cool enough to touch, place them all onto a wire rack
  • Leave to cool completely until room temperature

Step 5

Ice the cupcakes

  • Spoon some of the icing onto each cupcakes and make a nice swirl
  • Top each with a walnut half before serving

Ingredients

  • 12 walnut halves
  • icing sugar to dust