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Caramel Macchiato Cupcakes (Gluten Free, Dairy Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Cooking Method:
Baking
Cuisine:
American
Courses:
Cakes
Difficulty:
Beginner
Servings:
9
Best Season:
Suitable throughout the year
Ingredients
For the cupcakes:
150
g
dairy free spread
150
g
caster sugar
3
eggs
3
tablespoons
instant coffee dissolved into 1 tablespoon boiling water
150
g
self raising gluten free flour
1
tsp
vanilla extract
1
tsp
xanthan gum
1/2
teaspoon
gluten free baking powder
For the frosting:
125
g
dairy free butter
250
g
icing sugar
For the caramel drizzle:
6
tablespoons
dairy free caramel sauce
(try my recipe by clicking here)
Instructions
1
Preheat the oven to 180 oC
2
Beat together the caster sugar and the dairy free spread until light and fluffy
3
Add the three eggs individually, beating well between each addition
4
Stir in the coffee paste
5
Add in the flour, vanilla, baking powder and xanthan gum
6
Mix until well combined
7
Line a muffin tin with paper cases
8
Place one tablespoon of the cupcake mix into each of the cases
9
Bake in the centre of the oven for 20 minutes
10
Remove from the oven and allow to cool before icing
11
To make the frosting beat the butter, cocoa powder and icing sugar together until light and fluffy
12
Pipe onto the top of the cupcakes
Note
*
Caramel Sauce (Gluten & Dairy Free)
Keywords:
gluten free recipe ideas