Coffee & Walnut Cupcakes | Vegan

Today I'm coming at you with my favourite recipe to date - vegan coffee and walnut cupcakes! It's taken me a while to find the perfect consistency for vegan cakes of any sort, but I've finally nailed it with this one and I'm thrilled. So far these cupcakes have been a huge success with my non vegan family and I'm already so excited to make them again soon and I will no doubt be making these in the winter months with the addition of cinnamon to give me all those cozy feels at Christmas time!

I'm not going to ramble too much, so here's the recipe ...

Coffee & Walnut Cupcakes With Vanilla Buttercream Icing -

You will need:

For the cake:

- 225g self raising flour
- 125ml almond milk (or any other plant based milk)
- 2 flax eggs
- 125g vegan butter
- 2 tbsp vanilla extract
- 2 tbsp instant coffee
- 120g coconut sugar
- 100g caster sugar
- 1/2 tsp baking powder
- 100g walnuts, roughly chopped

For the icing:

- 140g vegan butter
- 260g icing sugar
- 1 tsp vanilla extract

Method - 

Preheat the oven to 180C and line a cupcake tray with 10 medium/large cupcake cases.

Start off by adding the butter, milk and vanilla to a small pan and placing over low - medium heat on the stove, allowing the butter to melt completely. Once melted, add the instant coffee to the mixture and stir until completely combined.

Mix the self raising flour, coconut sugar, caster sugar, baking powder and flax eggs together in a large mixing bowl, either by hand or in a mixer. Add in the butter mixture and stir everything together until smooth. Gradually fold in the walnuts, leaving a small handful behind to use for toppings.

Pour the cupcake mix into the 10 cupcake cases, filling each one around 3/4 of the way.

Place in the oven and cook for around 20 - 25 minutes, poking with a skewer in the middle of the cupcakes until it comes off clean. Remove from the oven and place on a cooling rack, allowing to cool for around half an hour before icing.

Once the cupcakes have cooled, make the buttercream icing by mixing the butter and icing sugar in a medium sized bowl, whisking until smooth and gradually adding the vanilla extract until it forms a smooth and creamy consistency.

Pour the icing into a piping bag and swirl onto the cupcakes from the outside in and finally top with a little bit of the chopped walnuts.

Devour with a nice big cup of coffee and enjoy without trying to eat them all (the temptation is too much!)

What's your favourite cake flavour?

Love Always,

Shannon x