Sweet and spicy cupcakes

Last Thursday, as usual, I got the urge to bake when I didn’t really have enough time! I had a look in the ever well-stocked cupboard and decided I fancied something sweet and spicy. I adapted this recipe from a basic one found on cupcakeblog.com - if you have a sweet tooth, definitely check that blog out! Anyway, I ended up cooking a large batch of mocha cupcakes and the family meal at the same time, and of course then I didn’t manage to get to my tap class on time…

This recipe uses one of my favourite storecupboard ingredients: instant espresso. As a coffee lover, I always found coffee cakes and desserts very unsatisfying until I happened upon this wonderful product, which I believe is available in most supermarkets. I made the cupcakes with soy milk and vegan margarine so they were lactose-free, however, they would be equally delicious with cows' milk and butter.

The frosting on the cupcakes really makes them special, so make sure you put plenty on!

For the cupcakes:

• 3/4 cup margarine
• 2 cups dark brown sugar
• 2 large eggs
• 2 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 1/4 cup instant espresso
• 1+1/2 cups soya milk
• 1 tablespoon vanilla essence (get natural extract if you can)

1. Preheat the oven to 180°C (350°F)
2. Beat margarine and sugar together (in a medium sized mixing bowl) until light and fluffy.
3. Add eggs, one at a time, beating after each addition.
4. Stir in the soya milk, followed by the vanilla essence.
5. Sift the flour, bicarbonate of soda, salt, cocoa powder, and instant espresso into a large bowl and stir to combine.
6. Add the wet ingredients to the dry ingredients a little at a time, beating after each addition. Stir the mixture until the ingredients are thoroughly combined.
7. Divide the mixture between paper cupcake cases and bake for 15 minutes or until the tops of the cupcakes spring back when gently pressed.
   Leave the cupcakes to cool on wire racks before frosting them.

For the frosting:

• ½ cup margarine
• 2 cups icing sugar
• 3tbsp cinnamon
• 3tbsp allspice
• 1tbsp ground ginger

1. Beat the margarine to soften it. Sift the icing sugar onto the margarine and beat until soft and creamy.
2. Add the spices and stir them in thoroughly.
3. Use a piping bag with a large nozzle to pipe swirls on top of each cupcake.

If you don’t have a piping bag, feel free to just slap icing on top of the cupcakes in any manner you choose, I’m sure they’ll taste just as good! Now, sit down with a cup of coffee and enjoy…

Tagged with:

chocolate

dairy free

baking