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.
Have you connected with us yet?
Join us on Facebook
Follow us on Instagram
Follow along on Pinterest
Or buy the books at Shopify
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
These cakes store well in the fridge or frozen.