Let these cupcakes transport you to your favorite café with notes of deep dark espresso. The tender moist cake is a perfect complement to the recommended topping of the lighter-than air Mocha Fluff frosting.
Makes 12 cupcakes
- 1 cup besan/chickpea flour
- 1/2 cup white rice flour
- 1/3 cup potato starch
- 1/4 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1 tsp salt
- 1 tsp xanthan gum
- 1/2 cup brown sugar
- 2/3 cup sugar
- 1/3 cup olive oil
- 3 tsp instant espresso powder
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 cup vegan marshmallows, such as Dandies
- 1 tbsp nondairy margarine
- 2 tsp instant espresso powder
- 2 cups confectioner's sugar
- 1 tbsp nondairy milk
Step 1: Preheat oven to 350°F and line 12 muffin tins with paper liners, or lightly spray with oil.
Step 2: In a large bowl, whisk together the besan, white rice flour, potato starch, tapioca flour, baking powder, salt, xanthan gum, and sugars. Make a well in the center of the flour mixture and add in the olive oil, espresso powder, water, and vinegar. Stir to mix well until batter is smooth. Fill cups about two-thirds full. Bake for 25 to 30 minutes, or until knife inserted into the center of one of the cupcakes comes out clean. Let the cupcakes cool completely on a rack before frosting. Store covered for up to 2 days
Step 3: To make the frosting, in a small saucepan, heat the marshmallows, margarine, and espresso powder over medium-low heat until the marshmallows and margarine have melted. Stir constantly and then immediately transfer into a mixing bowl equipped with a whisk attachment. Blend on low as you add in the sugar and nondairy milk and then increase speed to high and whip just until fluffy. Quickly transfer into a piping bag fitted with a large round tip and pipe into cupcakes.
Step 4: You can double the batch of this recipe and make a confection a lot like a vegan meringue. Just pipe onto parchment or waxed paper and let air-dry for about 6 hours.
Recipe courtesy of Sweet Eats for All.