Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Coffee & Walnut Cupcakes.
I’m hearing from a lot of you that you are doing a bit more baking during lockdown. I’m probably the same but it hasn’t been easy to get flour. Luckily I had a few packets in my store cupboard way before I had even heard of COVID-19. Doves Farm are also offering a gluten free box that has basics like pasta, flour and cereal if you are struggling to source these items.
Remember if you want to make ingredients go further you can easily scale this recipe down. It’s best to use eggs as a basis to do this – so this recipe has 3 eggs so I would cut it back to 1 egg and divide all the other ingredients by three. That will give you about two or three cupcakes which is perfect if they are just for you or you want to save on flour.
For these cupcakes I’ve made a traditional coffee and walnut sponge but for a change I’ve topped it with a delicious caramel frosting.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Coffee & Walnut Cupcakes then you might like to try one of my other baking recipes:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
- Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
- Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Coffee & Walnut Cupcakes (Gluten & Dairy Free)
For the cupcakes:
For the caramel icing:
Preheat the oven to 180 oC
Line a 8 hole muffin tray with paper cases
Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy
Stir in the chopped walnuts
Divide between the muffin cases
Bake in the oven for 20 minutes
Remove from the oven and allow to cool completely
Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat
Bring to the boil
Stir in the dairy free cream and boil for 2 minutes
Allow to cool then whisk in the icing sugar
Spread onto the cupcakes and top with a walnut