Cocoa Cupcake with Pistachio Buttercream

Cocoa Cupcake with Pistachio Buttercream

1 cup of wheat flour
¼ cup of cocoa powder
¾ teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
¾ cup of very hot strong coffee
½ tablespoon of apple cider vinegar
1/3 cup of Cold Pressed Sunflower Oil
½ cup Organic Liquid Muscovado Sugar

1 teaspoon of vanilla essence

Preheat the oven to 180°C and line a shape for 12 cupcakes with the paper liners.

Sift all the dry ingredients together in a bowl and set aside.

In another container, add all the liquids and mix with a fouet.

Pour the liquids over the dry ones and mix with the fouet until there is a homogeneous and smooth dough. With the help of 2 spoons, put the dough in the molds and take it to the oven for approximately 15 minutes, or until the toothpick comes out dry.

Pistachio Buttercream

½ cup of Plant-Based Butter
2 cups of icing sugar
2 tbsp of pistachio paste
1 tablespoon of lemon juice
1 tablespoon of vanilla essence

Water to stitch (if needed)

Beat the butter in the mixer with the whisk until it is very light and airy.

Add the sifted sugar and beat until it is a fluffy and homogeneous cream. 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 sprinkle over the cooled cupcakes.