Cookies and Candids

I haven’t updated my blog in over a week! I’m sorry loyal readers! All I can say is that I’ve been extremely busy with school, teaching, excessive amounts of homework, job-searching, and of course playing in and out of the summer sun with friends (yes, I said summer…I know it’s not, but here in the Bay Area, it feels like it!). I hope these cupcakes allow you to forgive my absence. They are delightful. The light coffee flavor of the cupcake is a perfect pick-me-up in the middle of the day, and the White Chocolate Vanilla Bean Frosting is out of control delicious. I’m going to have to make it again for some special friends who may want it on their wedding cake (gasp!). Until we continue the recipe testing and tasting for that, I leave you with these cupcakes…

Vanilla Coffee Cupcake Ingredients:

1 cup unsweetened almond milk
2 1/2 tsp. instant espresso powder
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tblsp. cornstarch
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup canola oil (or any lightly flavored vegetable oil)
3/4 cup granulated sugar
2 1/4 tsp. vanilla extract

Preheat your oven to 350° F, and line a muffin pan with cupcake liners.

In a measuring cup or small bowl, whisk the almond milk and espresso powder together until the powder is completely dissolved. Whisk in the vinegar, and set aside a few minutes to get good and curdled.

Beat together the almond milk mixture, oil, sugar, and vanilla extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix only until no large lumps remain.

Fill cupcake liners 2/3 of the way full, and bake for 20-24 minutes till done (you can stick a toothpick in the center and it should come out clean).

Leave in muffin tins for 3-5 minutes after taking out of the oven, so the cakes can set, and then take out of the tins and place on a cooling rack to cool completely before frosting. While you are waiting for them to cool, you can prepare your White Chocolate Vanilla Bean Frosting (recipe below). When cupcakes are completely cool, pipe or spread the frosting on.

White Chocolate Vanilla Bean Frosting Ingredients:

1/2 cup nonhydrogenated vegan margarine (I used Earth Balance), room temperature
3 cups confectioner’s sugar
4 Tblsp. unsweetened almond milk
1 tsp. vanilla extract
1 whole vanilla bean
1/2 cup vegan white chocolate chips, melted
1/8 cup unsweetened dried shredded coconut (optional)

Melt your white chocolate chips in a double boiler.

While the chocolate is melting, cream the Earth Balance with the confectioner’s sugar (adding sugar in gradually). Add the almond milk slowly, as needed to thoroughly combine Earth Balance and sugar and keep a smooth consistency. Add the vanilla extract.

Slice your vanilla bean in half lengthwise. Carefully scrape out the seeds, using a knife or the edge of a spoon. Add all the seeds to your frosting and mix in.

Add the melted white chocolate last, and beat until fluffy. Pipe or spread onto your cooled cupcakes. Sprinkle with a pinch of unsweetened dried shredded coconut, if desired. Enjoy!