My Espresso Gluten Free Cupcakes are a firm favourite for entertaining.
First attempt at making a gluten free flour cupcake. I have made ones with almond meal and sunflower seed meal, but not with these prepared gluten free plain or self raising flour.
These are very light and super moist, I am very impressed with how they turned out, you wouldn’t have known any difference without the gluten to be honest.
Who doesn’t like a sexy chocolate cake?
Lighter in texture than the others.
Certainly and easy bake.
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Beautiful and light. These cupcakes are stunning!
- 1 1/2 cups sugar
- 1 cup macadamia milk
- 2 tsp vanilla
- 2 eggs
- 1/2 cup coconut oil
- 1 cup cacao
- 1 3/4 cups gluten free plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 cup hot coffee
- 1/2 cup baileys omit to keep it gluten free, add if no problem with gluten
- 150 g icing sugar
- 200 g butter cubed
- 200 g chocolate melted
Preheat oven to 170℃
In your mixing bowl add all your cupcake ingredients
Mix 1 minute/speed 4
Prepare you patty cake tins, with your favorite cupcake liners
Fill around 3/4 the way up (if you want to add any chocolate or fruit now you can just drop some of your fav fillings now)
Cook in oven for 10-12 minutes check that skewer comes out clean.
Take out of oven and cool on cake racks
Insert butterfly into Thermomix®
Add butter and sugar
Cream together for 20 seconds/speed 4
Pour in melted chocolate
Mix again 20 seconds/speed 4
Scrape if necessary and mix again
Pipe onto cooled cakes and decorate how you like