I always used to say that caffeine has no effect on me. I was the kid who could drink several glasses of Coca Cola before bed and fall asleep with no problem whatsoever. After a wild night out with some friends at high school to celebrate our impending graduation I drank espresso in the hopes that it would keep me awake long enough to get home–nope. It didn’t do anything at all. So I’d drink coffee as often as I pleased, having lattes and cappuccinos here and there, saying I wasn’t addicted at all.
Until I tried not drinking coffee for a while and then I realised I was getting aggravated easily and my regular tea wasn’t good enough anymore.
Maybe caffeine does affect me…
So I’ve laid off the coffee and feel better for it–tea and I are on excellent terms again. But every once in a while I’ll treat myself to a soy latte or cappuccino from Costa because they make it so good (although nothing tops their hazelnut soy hot chocolate). And now I present you with two of my favourite things in the world: cinnamon lattes and cupcakes. They had a baby and it looks like this:
Makes 10 cupcakes and extra icing:
200g plain flour
1 tsp baking powder
3 flax eggs (1tbsp ground flaxseed + 3tbsps tepid water makes one flax egg)
100ml soya milk
150g brown sugar
2 tsp coffee extract
2 tsp cinnamon
For the icing: 100g vegan margarine,
1 tsp coffee extract
200g powdered sugar
1 tsp cinnamon
1. Preheat the oven to 180ºC. Prepare the flax eggs, whisking the ingredients together to combine them well, and set aside.
2. Sift the flour into a large mixing bowl, add the baking powder, brown sugar and cinnamon, and combine. Mix in the soya milk, coffee extract and flax eggs. Don’t overmix, because that will toughen the batter.
3. Pour the batter into cupcakes tins and bake for 20-25 minutes.
4. For the icing, beat the margarine and powdered sugar together with an electric whisk to form soft peaks. Add the coffee extract and cinnamon. Set aside in the fridge until your cupcakes have baked and cooled, then ice them.