Recipe and recipe photography by Delicious Alchemy
Gluten Free Coffee Cupcakes: Dairy Free Too. Hello friends. So are you looking for a Gluten-free Cupcake recipe today? Are you a coffee fan at the same time too? Do you fancy making these: Gluten Free Coffee Cupcakes (Dairy + Gluten Free).
Light, moist and fluffy coffee cupcakes topped with a swirl of coffee buttercream. Also a double coffee hit for true coffee lovers. This recipe is also made using a gluten free sponge mix.
Table Of Contents:
- Firstly, Gluten Free Coffee Cupcakes Ingredients.
- Secondly, Gluten Free Coffee Cupcakes Method.
- Thirdly, Other Recipe Ideas.
How To Make Gluten Free Coffee Cupcakes:
Serves: 12 cupcakes
Prep Time: 15 mins || Cooking Time: 20 mins
What You Need:
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
How To Make Gluten Free Coffee Cupcakes:
What You Do:
- Firstly, 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:
- Firstly, 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.
Gluten Free Coffee Cupcakes: Dairy + Gluten Free. Recipe and recipe photography by Delicious Alchemy.
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