Pretty Vegan Coffee Cupcakes

4 from 1 vote

These Pretty Vegan Coffee Cupcakes are perfect for Mother's Day & would be an elegant additon to any Afternoon Tea. They are dairyfree, eggfree & soyfree and could be easily adapted to be glutenfree.

Peachicks' Bakery 2017

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Afternoon Tea

Cuisine: British

Keyword: Dairy Free Coffee Cupcakes, egg free cupcakes, Vegan Afternoon Tea

Servings: Large Cupcakes

Author: Midge

Ingredients

100 g Self raising flour
1 tbsp Golden syrup
50 ml Vegetable Oil (Sunflower, Canola, Vegetable)
50 g Caster sugar
100 ml Dairy Free, Milk Alternative
1 tsp Instant Coffee or Espresso Powder
Pretty Confetti Decorations
1 pot Coffee Buttercream (Betty Crocker)

Instructions

Preheat the oven to 180C.
Sift flour and sugar together in a large bowl.
In a mug pour the Koko dairy free and add the golden syrup and the instant coffee. Microwave on high for 5seconds and stir to dissolve the golden syrup and coffee.
Pour into the bowl with the dry ingredients and mix along with the sunflower oil.
Pour the mixture into a 6 muffin cases and place on a middle shelf.
Bake until cook through – about 20mins. Decorate!