Cappuccino Cupcakes and Frosting

Has midterm season got you down? Tired from lack of sleep and late halloween nights? Try these cappuccino cupcakes topped with delicious cappuccino frosting--they'll surely boost your energy!


photo taken by Cassandra Tooley

Cupcake Ingredients:


• 1 cup Non-Dairy Milk (Soy)
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cups All Purpose Flour
• 1 cup sugar
• 3/4 cup Cocoa powder
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/3 cup Oil
• 2 teaspoons Vanilla Extract

Directions:
1. Preheat the oven at 350F/180C for 15 minutes. Line a 12 cup muffin tin with paper liners and grease it lightly.
2. In a medium size bowl, mix together the milk and vinegar allowing it to curdle. This will take about 5 minutes.
3. Meanwhile in a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar too.
4. Once the milk has curdled, stir in the oil and the extract. Whisk it well to combine.
5. Make a well in the dry ingredients and slowly add the wet ingredients to it, stirring it until all the ingredients come together. Small lumps are okay. Take care to see that you do not over mix it otherwise you will not get fluffy cupcakes.
6. Fill each muffin tin 3/4ths full of the batter.
7. Bake it for about 16-20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean or with very little crumbs is okay too. Mine were done after 17 minutes.
8. Transfer the pan to a wire rack and let it remain there for 5 minutes. After that remove the cupcakes from the pan and let it cool completely before you frost it!

Icing Ingredients:

• 1 Tbs instant coffee
• 2 Tbs hot water
• 4 cups icing sugar
• 1 cup margarine

Directions:
Mix margarine and icing sugar in a large bowl. Pour in the coffee mixture and add more soy milk as necessary to reach desired consistency (do trial and error – add until coffee/milk until it tastes cappuccino-enough to your liking!)