I had such plans for the cupcakes this weekend, such plans. But I didn’t actually go to the grocery store, so I had to make do with the materials on hand.
Oh, oh, the hardship.
These cupcakes are actually inspired by my friend Jos; when I first met Jos, he was liberally sprinkling cinnamon over his cup of coffee and I was both confused and horrified, until I relaxed and realized it didn’t matter what other people put in their coffee, because I didn’t have to drink it.
Not that, you know, cinnamon on coffee is actually bad; I’m just annoying.
This is a pretty normal cupcake, except I replaced half of the milk with espresso. One thing to watch out for with this particular maneuver is that you might get too much liquid, which makes for sad and droopy cupcakes. (In my head, this is the sound I hear when cupcakes fall).
From VCTOTW, now that the vanilla cupcake recipe has redeemed itself:
1/2 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup margarine (I like earth balance)
3/4 cup granulated sugar
2 tsp vanilla extract
1/2 cup espresso, or extremely strong coffee
Preheat the oven, yadda yadda. Whisk the soy milk with the vinegar, and set aside to curdle.
Sift the flour (you all know what that looks like) cornstarch, baking powder, baking soda and salt together. In a different bowl, cream together the margarine and sugar until it is light and fluffy, and then beat in the vanilla.
Then, beat in half of the flour mixture.
Then mix in the milk and coffee, whisking until not gross-looking. THEN mix in the rest of the flour, and fill the tins 2/3-3/4 of the way full, and bake for 20-22 minutes.
1/2 cup margarine or 1/4 cup margarine and 1/4 cup shortening, beaten together
2-3 tsps ground cinnamon
dash of vanilla
2-4 cups of powdered sugar
2-3 tablespoons soy milk
Cream together the cinnamon and butter.
Then add in the powdered sugar in 2/3 cup batches, mixing in the vanilla after the first 2/3 cup is thoroughly combined. Add a little splash of soy milk after each batch of powdered sugar, but be careful to keep your texture up to snuff.
I did a poor job photographing these cupcakes, but whatever. They’re delicious.