For me, the frosting is (almost) always the best part of the cake. With it’s distinct coffee flavour and rich and creamy texture, this one did not disappoint… My Mom declared it to be the best frosting I’ve ever made. And Dave, who doesn’t even like coffee, couldn’t stop himself from eating it!
Although I can imagine it paired with several flavours, it may most beautifully compliment a chocolate or mocha cupcake.
What is your favourite flavour to pair with coffee?
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Yields: 2 cups
- 6 tbsp Vegan Butter (I used Earth Balance)
- 6 tbsp Shortening
- 1/8 tsp Salt (optional)
- 1 1/2 cup Powdered Sugar
- 2 tsp Non-Dairy Milk (I used almond)
- 1 1/4 tsp Instant Coffee
- 1/2 tsp Vanilla Extract
Stir together the milk, instant coffee, and vanilla until completely combined (I like using a small whisk for this). Be sure there are no lumps of instant coffee remaining.
Beat the vegan butter, shortening, and salt (if using) together until smooth. Add the sugar, 1/2 cup at a time, beating thoroughly after each addition.
Add the milk mixture and beat on high until light and fluffy (1 – 2 minutes) scraping down sides of the bowl as necessary. Frosting should have a soft whipped texture, if it appears too thick, beat in additional milk 1/2 teaspoon at a time.