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Moist and incredibly fluffy !! It´s Easter and these easter brunch coffee vanilla cupcakes are super delicious. You can save on many things but not when it comes to cakes and cookies. Better to eat a piece with pleasure than 2-3 without satisfaction (is the same with light products, right?)! I do not get enough of it. And they are great on your Easter table I’m sure. Without frosting they are also a hit.
HOW DOES YOUR EASTER CELEBRATE?
In the next few days I will publish 2 more Easter brunch recipes for you. I hope you like them.
If you try these coffee vanilla cupcakes or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Easterbrunch Coffee vanilla Cupcakes with vanilla frosting
Ingredients
- 200 g of flour
- 2 tsp of baking soda
- 140 g of sugar
- 115 g vegan butter room temperature
- 2 organic eggs room temperature
- 120 ml of milk oat, rice or whole milk
- vanilla
- 1 tsp of granulated coffee from Maison Gern saffron, cinnamon, tonka bean or nature
Instructions
- Preheat oven to 180 degrees. Lay the muffin dish with muffin paper.
- Mix flour and baking powder.
- Beat butter and sugar with the handheld mixer until creamy 2-3 minutes.
- Add eggs and vanilla, beat for 2 minutes, ingredients should come together.
- Add flour and milk but do not over mix.
- fold the coffee granules in 2/3 of the dough.
- First the coffee dough then layer the vanilla dough into the molds.
- Bake in the oven for 18 minutes.
- Allow cupcakes to cool completely on a griddle.
- Frosting see below.
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