Ingredients:
- 1 cup of wheat flour
- ¼ cup cocoa powder
- ¾ teaspoon of baking soda
- ½ teaspoon baking powder
- ½ teaspoon of salt
- ¾ cup of very hot strong coffee
- ½ tablespoon of apple cider vinegar
- 1/3 cup cold-pressed sunflower oil
- ½ cup liquid brown sugar
- 1 teaspoon vanilla essence
Method of Preparation:
Preheat the oven to 180°C and line a mold for 12 cupcakes with paper cases.
Sift all the dry ingredients together in a bowl and set aside.
In another container, add all the liquids and mix with a whisk.
Pour the liquids over the dry ones and mix with the whisk until you have a homogeneous and smooth dough. Using 2 spoons, place the dough in the molds and bake for approximately 15 minutes, or until a toothpick comes out dry.
Pistachio Buttercream:
- ½ cup vegetable butter
- 2 cups icing sugar
- 2 tablespoons pistachio paste
- 1 tablespoon lemon juice
- 1 tablespoon vanilla essence
- Water to set the point (if necessary)
Method of Preparation:
Beat the butter in a mixer with a whisk until it is very light and airy.
Add the sifted sugar and beat until fluffy and homogeneous. Add the paste and beat. Add the lemon juice and vanilla and beat again. If necessary, add water little by little (one spoon at a time) until it becomes a smooth and fluffy cream.
Place in a piping bag fitted with a star tip and frost the cooled cupcakes.
