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