1tablespoonBob's Red Mill Egg Replacer mixed with 2 tablespoon water
2teaspoonsvanilla extract
½cupwhole milk room temperature
2teaspoonsinstant espresso powder
¼cup (60ml)hot water
For the mascarpone frosting:
½cup (113g)unsalted butter room temperature
8ouncesmascarponeroom temperature
2cups (240g)powdered sugarsifted
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, mix oil, sugar, egg replacer, and vanilla. Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients (the order should be: dry mix, milk, dry mix, milk, dry mix; stirring slightly after each addition until everything is combined).
Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Dissolve instant espresso powder in the hot water. Brush or spoon an even amount of coffee over each cupcake, using up all of the coffee. Allow cupcakes to cool completely before frosting.
For the mascarpone frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter and mascarpone until light and creamy, about 5 minutes. Add powdered sugar and continue to mix until smooth.
Notes
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.