ICED CARAMEL LATTE
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
3⁄4 cup (180 g) (6.3oz) soy milk
1/2 cup (110 g) (3.9oz) sunflower oil
FOR THE COFFEE TOPPING
5 tbsp instant coffee
1 2⁄3 cups (400 g) (14oz) water
FOR THE DECORATION
1 3⁄4 cups (350 g) (12oz) vegetable whipping cream
1 tbsp ground coffee
Toffee
NUTRITIONAL VALUES
Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg
METHOD
In a mixing bowl, combine all of the dry ingredients (flour, sugar, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 2 hours, place in a cool place.
Boil the water with the instant coffee to make the coffee topping. Remove the pan from the heat and stir well to dissolve the coffee.
Cut the tops of the cupcakes with care and soak each piece in coffee. Place for 30 minutes in the freezer.
Decorate each cupcake with the vegetable cream and ground coffee. As needed, drizzle with toffee.
Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 22 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. For 2 hours, place in a cool place.
Boil the water with the instant coffee to make the coffee topping. Remove the pan from the heat and stir well to dissolve the coffee.
Cut the tops of the cupcakes with care and soak each piece in coffee. Place for 30 minutes in the freezer.
Decorate each cupcake with the vegetable cream and ground coffee. As needed, drizzle with toffee.
