As you may have picked up on from my blog already I LOVE coffee. My boyfriend is another coffee addict too. So coffee cupcakes always go down well in our house… when I have spares anyway! You may have also picked up on the fact that I like to use the best flavours and variations of ingredients, and these cupcakes are no exception. The coffee in these is from a fabulous little place called Tamp Culture in Reading and it really is top notch. Occasionally someone will say to me how come your coffee cupcakes are £2.50 each when the place down the road only charges £2? Well, the answer to that is in my ingredients! I use the best quality I can find, and you really can tell.
“Cheap cake ain’t good, and good cake ain’t cheap” is my motto!
Anyway, I regularly bake dairy free cupcakes but don’t often share my recipes as they have taken me a while to get right so understandably I am a little protective over them. BUT, its Friday, I’m feeling generous and these are so delicious it would be rude not to share! Also, when it comes to the taste test there is no way you be able to tell they are dairy free!
The recipe below makes 12 cupcakes:
200g of dairy free butter (I use Pure Olive)
200g of caster sugar
2 large eggs
200g of self-raising flour (I prefer McDougall’s premium cake flour)
1tsp of baking powder
1 single espresso shot (this is quite strong, but feel free to add more if you really want to taste that coffee strong!)
For the Frosting (you have to call it frosting if not made with real butter remember)
200g Dairy Free Butter (I find lots of dairy free spreads too runny, but Stork blocks work best)
450g Icing Sugar
1 Tsp. of your espresso coffee
1/2 tsp of vanilla bean paste (extract is fine too)
Diary free Chocolate coffee bean to garnish or a walnut piece is quite yum too.
Method for the cupcakes
Pre-heat your oven to 160 degrees and line your cupcake tray with your chosen cases
Cream together your butter and sugar until light and fluffy
Add the eggs one at a time until well combined
Next add your sieved flour & baking powder in two parts until smooth
Add your espresso shot and stir in until a nice creamy colour is formed
Spoon into your cases so they are around 2/3 full (I use an ice-cream scoop for consistency and speed)
Lick the bowl….
Sorry, I mean bake for 23/25 minutes or until spongy to touch and leave to cool on a wire tray
Method for the frosting
Mix together your Stork with your icing sugar until creamy and pale
Add your vanilla and your espresso coffee (I use it dry here as 1) a shot would ruin the consistency of your icing and 2) I love the look of the tiny dark specks of coffee)
Ta-dah! now pipe on to your cupcakes like this one here with a 1M tip or get fancy and do a double swirl with some chocolate buttercream too .
PS: If you are not worried about them being dairy free, use your regular butter – for me its un-salted Lurpak xx