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Coffee & Walnut Cupcakes (Gluten & Dairy Free)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
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. 1
    Preheat the oven to 180 oC
  2. 2

    Line a 8 hole muffin tray with paper cases

  3. 3

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

  4. 4
    Stir in the chopped walnuts
  5. 5
    Divide between the muffin cases
  6. 6
    Bake in the oven for 20 minutes
  7. 7
    Remove from the oven and allow to cool completely
  8. 8

    Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat

  9. 9

    Bring to the boil

  10. 10

    Stir in the dairy free cream and boil for 2 minutes

  11. 11

    Allow to cool then whisk in the icing sugar

  12. 12

    Spread onto the cupcakes and top with a walnut

Keywords: caramel, coffee, cupcakes, walnut
Read it online: https://freefromfavourites.com/recipe/gluten-dairy-free-coffee-walnut-cupcakes-with-caramel-icing/