Hazelnut Cappuccino Cupcakes

INGREDIENTS

• Cupcakes:
• 1 cup all-purpose flour
• 1/2 cup hazelnuts
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soy milk
• 1 tablespoon cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup oil
• 1 teaspoon vanilla extract
• Cappuccino Buttercream:
• 3 large egg whites
• 3/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
• 1 tablespoon warm water
• 1/2 tablespoon instant coffee