Gluten Free Coffee and Walnut Cupcakes

21st July 2021
Blog post

My Gluten Free Coffee and Walnut Cake is easy, absolutely delicious and you’d never know it was gluten free. Don’t tell my Victoria Sponge, but she used to be my favourite until this guy came along and now I’d struggle to pick.

The coffee flavoured, fluffy cupcakes have little pieces of walnut mixed through. They’re topped with velvetty rich, coffee buttercream and I love them. Did I mention, I love them?!

I have to say, my pictures don’t do them justice… I wanted to take more pictures to get a better one to show them off but they smelt too good and I just couldn’t wait. Sorry!!!!

What coffee should I use in my “Gluten Free Coffee and Walnut Cupcakes”?

Espresso powdered coffee is the best for my “Glten Free Coffee and Walnut Cupcakes”. It has the consistency of something like icing sugar or caster sugar. Its perfect because you can add it straight to the buttercream, without the edition of boiling water or something to dissolve the coffee. This is the one I use…

imageOfProduct id = 11752011

If you do go for a regular instant coffee, when you make the buttercream, just mix the coffee with 1 tbsp of boiling water to dissolve it before adding to the butter and icing sugar. I’ve added this as a tip in the recipe to remind you!

5 from 1 vote

Gluten Free Coffee and Walnut Cupcakes

My Gluten Free Coffee and Walnut Cake is easy, absolutely delicious and you'd never know it was gluten free. The coffee flavoured, fluffy cupcakes have little pieces of walnut mixed through. They're topped with velvetty rich, coffee buttercream and I love them. Did I mention, I love them?!
Prep Time10 mins
Cook Time17 mins
Servings: 12 large cupcakes
Course: Dessert

Ingredients

Cakes

  • 170 g self raising flour
  • 170 g spread/butter – I use a tub of Flora – original or dairy free
  • 170 g light brown sugar - – substitute with caster sugar if you haven't got this
  • 3 eggs
  • 1 tbsp instant - ground coffee
  • 75 g chopped walnuts

Decoration

  • 250 g spread/butter
  • 450 g icing sugar
  • 1 tbsp instant - ground coffee
  • Handful of walnuts for decoration

Instructions

Prep

  • Preheat your oven to 180oC (fan).
  • Add the coffee granules to from the "cakes" section to a mug. Add 1 tbsp of boiling water to the mug and mix together. Set aside to start to cool whilst you move onto the next steps.
    >I think the boiling water helps to bring the coffee flavour alive in the cake so I wouldn't miss this step!
  • Chop the walnuts into small pieces, like the picture

Making the Cakes

  • Line your cupcake tray with cupcake cases.
  • In a large bowl, whisk together the butter & sugar until fully combined
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 2 mins.
  • Crack all the eggs into a separate bowl & beat together.
  • Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30 seconds).
  • Add the contents of the mug and the chopped walnuts to the cake mix and whisk together until smooth.
    >Make sure you scrape right down to the bottom of the bowl and around the sides so everything is thoroughly mixed.
  • Spoon the mix into your cupcake cakes.
    >They should be about 2/3 full to give it enough room to expand when it bakes – for me, that was about 1.5 heaped tbsp full.
  • Bake for approx 17 mins.
    >You’re looking for them to be firm on top but slightly springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Transfer to a baking tray and leave to cool thoroughly before moving onto the next step.

Decoration

  • Whisk together the remaining butter, icing sugar and coffee until smooth (takes at least a minute).
    >If your coffee isn't powdered like icing sugar/caster sugar consistency, you'll need to dissolve it in 1 tbsp of boiling water. Leave it to cool for 5 mins before mixing into the butter/icing sugar.
  • Pipe onto your cupcakes
    >If you're not confident with this, there's tons of YouTube videos you can watch but my tip is to start by making a circle round the outside, then slowly circle in, overlapping half of the the existing circle of buttercream.
  • Sprinkle with a little extra coffee powder or cocoa powder and the EAT THEM ALL!!!
Print Recipe

1 Comments

  • Vikki

    27th July 2021 at 8:48 am

    5 stars
    Spotted this recipe and had to have a go! It was an easy to follow recipe and cakes came out beautifully.

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