Print Options:

Coffee & Walnut Cupcakes (Gluten & Dairy Free)

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
    For the cupcakes:
  • 130 g gluten free self raising flour
  • 45 g ground almonds
  • 175 g dairy free spread
  • 175 g caster sugar
  • 3 eggs
  • 1 tbsp ground coffee dissolved in 2 tbsps boiling water
  • 3 tbsp dairy free milk
  • 75 g finely chopped walnuts
  • For the caramel icing:
  • 30 g dairy free spread
  • 80 g brown sugar
  • 30 ml dairy free cream
  • 125 g icing sugar
  • 8 walnuts (for decorating)
Instructions
  1. Preheat the oven to 180 oC
  2. Line a 8 hole muffin tray with paper cases

  3. Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy

  4. Stir in the chopped walnuts
  5. Divide between the muffin cases
  6. Bake in the oven for 20 minutes
  7. Remove from the oven and allow to cool completely
  8. Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat

  9. Bring to the boil

  10. Stir in the dairy free cream and boil for 2 minutes

  11. Allow to cool then whisk in the icing sugar

  12. Spread onto the cupcakes and top with a walnut

Keywords: caramel, coffee, cupcakes, walnut