Makes 12 Cupcakes

Cupcake Ingredients:

  • 1/2 cups All-Purpose Flour
  • 1 scoop PROFI Caramel Coffee
  • 1 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 cup Almond Milk (milk alternative), unsweetened
  • 1 tsp Apple Cider Vinegar
  • 1/2 cup Olive Oil
  • 1 tsp Vanilla Extract
  • 1 cup Sugar
Icing Ingredients:
  • 3/4 cup Instant Coffee
  • 3/4 cup Sugar
  • 3/4 cup Hot Water
  1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
  2. Sift the dry ingredients together into a large bowl, whisk to combine well.
  3. Mix in the almond milk and apple cider vinegar together to make “buttermilk”. Set aside.
  4. Whisk together the rest of the wet ingredients, “buttermilk” and the sugar until the sugar has dissolved.
  5. Fold the dry ingredients into the wet gradually, whisk with either a hand mixer or by hand to incorporate air until all lumps are gone.
  6. Consistency should be pourable but not runny like pancake batter, add 1 tbsp of flour if needed.
  7. Fill each cupcake liner 3/4 of the way full. Bake for 20-22 minutes or until a toothpick comes out clean.
  8. Allow them to back for the full 20 minutes before opening or cupcakes will collapse.
  9. Allow to cool completely before icing. Leave in pan to cool before moving to a cooling rack.
  10. While cupcakes cool, use a hand or stand mixer to create your dalgona coffee icing by whipping together the ingredients until soft peaks.
  11. The frosting is strong (coffee), so top your cupcakes sparingly!
  12. Top with shaved chocolate, caramel sauce, chocolate chips, or whatever else you fancy. Enjoy!
Nutritional Values (per cupcake)

|Calories – 236.4 | Protein – 2.7 g | Fat – 9.5 g | Carbs – 36 g| Fibre – 0.8 g |