These sweet treats are bursting with pumpkin and coffee flavours, providing a gluten free cupcake with a difference. Perfect for snuggling up in front of a warm fire – autumn, we’re ready for you!
Preparation Time: 15 mins
Cooking Time: 20-22 mins
Serves/Makes: 12 cupcakes
For the cupcakes
1 x 400g Delicious Alchemy Vanilla Sponge Cake Mix
180g unsalted butter or dairy free alternative
3 large eggs
1/2 can of 425g Pumpkin Puree
For the coffee buttercream
200g unsalted butter or dairy free alternative
400g icing sugar
3 tsp instant coffee granules mixed with 4 tbsp boiling water
Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases. Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and pumpkin puree into a large bowl. Beat together with an electric whisk for 35 seconds. Stop, scrape down the bowl and mix for a further 20 seconds.
Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 20-22 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.
Step 3 – Make the buttercream
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 add the coffee mixture. Beat well to make it light and fluffy.
Spoon the icing into a piping bag and pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.