Almond & Vanilla Coconut Latte Cupcakes
A cute cupcake bake I mixed up last Christmas but which is fabulous all year round! I was inspired to stir these flavours together after trying lots of plant mylk lattes for the 1st time during time off the ward. I challenged myself to adding vanilla syrup to my coconut coffee once & loved the sweetness on long, chilly afternoons! So here I've made my favourite sweet lattes into nibbles...
With these being Christmas cruelty-free bakes, I topped the buttercream with McVitie's Mini Gingerbread (these are accidentally vegan! & if you're baking for children, Organix Mini Gingerbread are plantbased too) for some festive spice ... as you can see, some fellas got a little too jolly on the no-eggnog! But why not sprinkle with edible flowers for Easter? a dusting of cocoa or brown sugar for an extra latte effect? coconut shavings for weekend snacks? & if you haven't the time to make buttercream, surprisingly Dr Oetker's Easy Swirl Vanilla Cupcake Icing is vegan friendly & super creamy!
As I've said, I opted for these mylks as I love their sweetness but this simple, store cupboard recipe would taste fab with any flavourings! A hint of mint would go brilliantly with dark chocolate chunks dipped into the buttercream. Or maybe for a bakewell style, a dash more of almond extract, a few chopped glace cherries & one big one on top!
Almond & Vanilla Coconut Latte Cupcakes
Serves: a dozen
Prep time: 10 mins
Cook time: 15 mins
Total time: around 25 mins
Cupcakes:
1 1/2 cup plain flour
1 cup coconut mylk
1/2 cup brown sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 1/2 tsp baking powder
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
Buttercream Icing:
3 1/2 cups icing sugar
1 cup Vitalite
1 tsp vanilla extract
pinch salt
McVitie's Mini Gingerbread
Method:
Firstly, preheat the oven to 175'C & line a cupcake tin with 12 cases.
Whisk all the dry ingredients in a large bowl.
Now, in a separate bowl, mix the wet ingredients.
In quarters, slowly pour the mylk mixture into the large bowl then whisk until smooth.
Fill the cases equally (I used an ice-cream scoop!) & bake for 15 mins until golden.
While cooling, make the buttercream. Add all the ingredients to a large bowl & mix slowly until smooth & creamy.
Pipe onto the cool cupcakes using a simple homemade piping bag & top with gingerbread friends or anything to hand!
