Dalgona Coffee And Vanilla Cupcakes (Vegan)

 Dalgona Coffee Vanilla Cupcakes have a delicious combination of coffee and vanilla. The cupcakes are moist and delish and make a great teatime treat. 


The Sun rises early in the hills. As it climbs up, the East part of the hill gets illuminated with its rays. Every tree wears gold and the Poplar tree becomes a giant chandelier as its leaves twist and twirl in the morning breeze. A great Barbet screams and dives down into the valley and disappears into the other side of the hill where the Sun has not yet reached and is dark, grey and cold.

Our morning walk comes to an end as we reach the outer periphery of our fields. A pair of Striated Laughing Thrush are huddled together on a branch of the pear tree.  The pair croons softly and sweetly.




Back home, daily chores begin. An energizing morning walk gives a good start to the day. In the second half, we made Dalgona coffee and vanilla cupcakes.




Dalgona coffee took the food world by storm last year. Our favourite beaten coffee got so much attention and popularity that every coffee lover made it hot or cold or used it in some avatar.




We used it in our favourite Eggless  Vanilla Cupcakes.

The cupcakes get a brown coffee top that goes very well with vanilla.




 Dalgona Coffee And Vanilla Cupcakes (Vegan)

Ingredients

  • 2 teaspoons coffee
  • 4 teaspoons sugar
  • 1-1 ½ teaspoons water
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 1 cup plant-based milk (room temperature) or milk for a non vegan version
  • 1 tablespoon apple cider / white vinegar
  • 1/3 cup neutral oil
  • 2 teaspoons vanilla extract

Instructions

  1. In a large mug, take the coffee powder, sugar and add water. Beat till creamy, pale and thick. Keep aside.
  2. In a large bowl, whisk together all the dry ingredients. Keep aside.
  3. In another large bowl, take milk, add vinegar. Stir and keep for 5-8 minutes.
  4. Add oil and vanilla extract to this mixture and mix well.
  5. Preheat oven to 180 degrees C. Oil one 12 cavity cupcake tray or line them with paper liners. Or, take 12 silicone cupcake moulds.
  6. Add the dry ingredients to wet ingredients and mix until well incorporated.
  7. Fill up ½ of the prepared cupcake moulds with the batter.
  8. Now add beaten coffee to the remaining batter. Mix well to get a batter of uniform consistency.
  9. Add the coffee batter on top filling the mould to ¾ of its capacity. We have vanilla batter in the bottom and coffee batter on top.
  10. Bake for 20-25 minutes.
  11. Cool in the rack. 

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