Ingredients

1 tbsp Coop Irresistible Fairtrade Colombian instant coffee 150g Coop Fairtrade light brown soft sugar 30g Fairtrade cocoa powder 210ml Coop soya drink 1 tbsp Coop Irresistible balsamic vinegar of Modena 75ml Coop olive oil 1 tsp vanilla extract 150g Coop self raising flour 1 tsp baking powder FOR THE ICING: 500g Fairtrade icing sugar 45g Fairtrade cocoa powder 190g dairy free spread 1 tbsp vanilla extract;

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4 2. Line a 12-hole muffin tin with paper cases 3. Put the coffee in a jug with 2 tbsp boiling water and stir to blend 4. Stir in the soya drink, vinegar, sugar, olive oil and vanilla extract 5. Sift the flour, cocoa and baking powder into a large bowl 6. Stir in the soya mixture until combined 7. Spoon into the prepared muffin tin and bake for 18-20 mins, until risen and a skewer inserted into the centre comes out clean 8. Remove from the oven and allow to cool slightly, then transfer to a wire rack to cool fully 9. Put half the icing sugar in a large bowl with the spread, cocoa powder and vanilla 10. Beat with an electric whisk, starting on a low speed and gradually increasing until smooth, then beat in the rest of the sugar 11. Pipe or spread the icing on the cooled cupcakes to serve