Coffee walnut cupcakes
These are my favourite cupcakes, and you get the butter cream and glaze in one go. They are dense but soft and make a nice afternoon teatime treat.
250 ml soy milk
1 tsp apple cider vinegar
110 g margarine
90 g castor sugar
90 g light muscovado sugar (Billington’s is vegan and Fairtrade)
215 g plain flour
14 g cornflour
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
50 g chopped walnuts (plus a few extra for decoration)
2 tbsp water and 1 tsp coffee
Butter cream ingredients:
85 g margarine
30 g vegetable fat
220 g icing sugar (Tate and Lyle is vegan)
1/8 tsp salt
1 tsp instant coffee mixed with 1/4 tsp water
100 g icing sugar
2 1/2 tbsp water with 1 tsp instant coffee
Preheat the oven to 190 or 170 fan assisted oven. Mix the milk and apple cider vinegar and leave to curdle. Beat the margarine and sugar together until creamy. Sieve the flour, cornflour, baking powder, bicarb and salt a few times and mix into the margarine. Add the milk and coffee. Gently fold in the walnuts. Divide between the cupcake cases and bake for 17 minutes. Leave to cool before putting them in the fridge for a while.
Butter cream method:
Soften the vegetable fat in the microwave for 1 minute. Add the margarine and beat for 2 minutes. Sieve the icing sugar and salt and beat for 4 minutes. Add as much of the coffee as you like, or add some more instant coffee to the water to make it stronger.
Sieve the icing sugar and add the coffee. Add some more water if needed.