Gluten Free Coffee Cupcakes

Light, moist and fluffy coffee cupcakes topped with a swirl of coffee buttercream. A double coffee hit for true coffee lovers.

Gluten Free Coffee Cupcakes

The basics

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves/Makes: 12 cupcakes

Ingredients

For the cake

1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
3 tsp instant coffee granules
2 tbsp hot water

For the coffee buttercream

1½ tsp instant coffee granules
1½ tbsp milk or dairy free alternative
150g unsalted butter or 120g dairy free alternative
300g icing sugar
Pecans or dark chocolate chips for decoration

 

Method

For the cake

Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Dissolve the instant coffee in the hot water and set aside.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and dissolved coffee into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the coffee buttercream

Place the coffee granules in a small bowl and add the milk or dairy free alternative. Heat in the microwave for a few seconds until the milk is warm. Stir until the coffee has dissolved and set aside to cool.

In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well. Pour in the cooled coffee and beat well to create a soft, spreadable icing. Do not use the coffee if it is still warm or else it will melt the butter. Beat well to make it light and fluffy.

To decorate

Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

Decorate your cupcakes as desired. We love pecans or dark chocolate chips!

These cupcakes can also be made using very strong espresso coffee in place of the instant coffee if desired.