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.

FROZEN MOCHA LATTE

SERVES 3 MOCHA LATTE

1 cup soy, almond, or rice milk

1 tbsp instant espresso powder

1 tsp unsweetened cocoa powder 2 tbsp agave

3 tbsp Kahlua, optional

2 cups ice

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 10.3g
Sodium: 43mg

METHOD

Blend the non-dairy milk, espresso powder, cocoa, agave, and, if using, Kahlua until smooth. Blend again with ice until smooth. If you want a stronger coffee flavour, add more espresso powder. Add more agave if you want it sweeter. Pour into glasses and serve right away.