Eggless Coffee Cupcake with Coffee Buttercream (Egg option included) by Pauline Tan

Eggless Coffee Cupcake with coffee buttercream frosting

For the cupcakes
150g slightly salted butter, softened
150g caster sugar
175g self raising flour
¾ cup of pureed tofu (I use silken tofu and blend it in my food processor)*
1tsp vanilla extract
Approx 30ml very strong coffee

For the Coffee Buttercream
125g unsalted butter, softened
250g icing sugar, sifted
Coffee (subjective),  adding a very small amount at a time until it comes together the right consistency.

Method
1. Preheat the oven to 180 and line a tin with 12 paper cases.
2. Beat the butter and sugar together until light and fluffy, and then add the pureed tofu and beat until smooth.
3. Add the vanilla and then sift in the flour and alternating with the coffee a little at a time.
4. Mix it all together until it has all combined.
5. Now divide it between the cupcake cases.
6. Bake in the oven for 15-20minutes (mine took 18, I know my oven well so check yours after 15)
7. Whilst the cupcakes are cooling on a rack, whip up the butter cream by beating the butter and icing sugar together. Whip it with an electric whisk if you have 1, its much quicker and easier on the arm..!
8. Again adding a little coffee. Careful not to add too much or it will become too runny.
9. If it does, sift in a little more icing sugar and it will come back together. I tend to beat it for around 3-5 minutes, on high speed.
10. Pipe the frosting onto the cooled cupcake and dust it with some coco powder or coffee powder. Enjoy it with a cup of coffee!!

* ¼ cup of pureed tofu equal to 1 egg
__________________________________________________

Coffee Cupcake with coffee butter cream frosting

For the cupcakes
150g slightly salted butter, softened
150g caster sugar
175g self raising flour
3 eggs
1tsp vanilla extract
Approx 30ml very strong coffee

For the Coffee Buttercream
125g unsalted butter, softened
250g icing sugar, sifted
Coffee (subjective), adding a very small amount at a time until it comes together the right consistency.

Method
1. Preheat the oven to 180 and line a tin with 12 paper cases.
2. Beat the butter and sugar together until light and fluffy, and then add the eggs 1 at a time beating between each 1.
3. Add the vanilla and then sift in the flour and alternating with the coffee a little at a time.
4. Mix it all together until it has all combined.
5. Now divide it between the cupcake cases.
6. Bake in the oven for 15-20minutes (mine took 18, I know my oven well so check yours after 15)
7. Whilst the cupcakes are cooling on a rack, whip up the butter cream by beating the butter and icing sugar together. Whip it with an electric whisk if you have 1, its much quicker and easier on the arm..!
8. Again adding a little coffee. Careful not to add too much or it will become too runny.
9. If it does, sift in a little more icing sugar and it will come back together. I tend to beat it for around 3-5 minutes, on high speed.
10. Pipe the frosting onto the cooled cupcake and dust it with some coco powder or coffee powder. Enjoy it with a cup of coffee!!