Ingredients
Cupcake Batter:
190g plain flour
225g caster sugar
50g unsweetened cocoa powder
1tsp baking soda
1/2tsp salt
250ml warm water
1tsp vanilla extract
80ml vegetable oil
1tsp apple cider vinegar
Buttercream Frosting:
225g unsalted butter
375g icing sugar
1tsp vanilla extract
11/2tsps instant coffee
For the cupcake batter:
1) Preheat oven to 180C and line a cupcake tray with cupcake cases.
2) In a large bowl mix together the flour, cocoa powder, baking soda and salt.
3) Add the warm water, oil, sugar, vinegar and vanilla and mix until everything is incorporated.
4) Spoon the batter into the cupcake cases to about 2/3 full.
5) Bake for approx 20 minutes (or until the cake slowly springs back when pressed) and allow to cool completely before piping the frosting.
For the buttercream:
1) Mix the instant coffee into the vanilla extract until dissolved.
2) Whisk the butter on a medium-high speed for 5 minutes. Reduce the speed then gradually add the icing sugar, making sure everything is incorporated until light and fluffy.
3) Add the coffee and vanilla mixture and continue to whip until completely combined.
Makes 12 cupcakes.
Eggless Chocolate Cake adapted from http://www.instructables.com/id/The-BEST-chococlate-cake-ever…that-happens-to-be/.
acornsandcustard.com 