Beyond Our Sky

Gluten-free Coffee Cupcakes

Gluten-free baking does require some experimentation, particularity in terms of getting the right combination and blend of flours. So after some trial and error, I have finally perfected the recipe for these cupcakes.


These cupcakes use a blend of almond meal, white rice flour, potato starch and tapioca starch. When developing this recipe, I learnt that too much almond meal results in a relatively dense cupcake, whist too much rice flour and starches creates an undesirable chewy texture. It is important to ensure that the rice flour is extremely fine rather than being gritty and course, as this would have adverse effect on the cupcakes.

After multiple failed attempts, I finally reached a point where the ratio of almond meal to flour/starches creates a light and moist cupcake – you won’t even tell it’s gluten-free. If you don’t like the flavour of coffee and would prefer vanilla cupcakes, you can replace the coffee with milk. So I hope you enjoy the recipe, and don’t forget to tag me on Instagram if you decide to make it!

 

Gluten-free Coffee Cupcakes

Makes 12-14 cupcakes

Coffee Cupcakes

  • 115g unsalted butter, room temperature
  • 115g caster sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 40g almond meal
  • 60g white rice flour
  • 20g potato starch
  • 10g tapioca starch
  • 2 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 2 tbsp strongly brewed coffee, cooled (I like to dissolve 3 tsp of instant coffee with 2 tbsp of hot water)
  1. Preheat the oven to 180°C. Line a cupcake tray with cupcake liners.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on high speed until light and pale in colour, about 5 minutes. Add the eggs, one at a time, beating well in between each addition. Add the vanilla extract.
  3. In a separate bowl, combine the almond meal, rice flour, potato starch, tapioca starch, baking powder and xanthan gum. Add this to the butter and sugar mixture, and mix on low speed until just combined. Add the coffee, and mix until just combined and a smooth batter has formed.
  4. Divide the batter evenly between cupcake liners, filling the liners until 3/4 full. Bake for 12-15 minutes. Remove from the oven, and allow to cool completely on a wire rack.

Coffee Buttercream 

  • 170g unsalted butter, room temperature
  • 290g icing sugar
  • 1/2 tsp vanilla extract
  •  2 tbsp strongly brewed coffee, cooled (I like to dissolve 3 tsp of instant coffee with 2 tbsp of hot water)
  • Chopped walnuts, to decorate (optional)
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and pale in colour, about 5 minutes.
  2. Add the icing sugar gradually, about 1/2 cup at a time, mixing well in between each addition. Add the vanilla extract and coffee, and beat on high speed for a further 3 minutes until light and fluffy. If the frosting is too thick, simply adjust by adding a tablespoon or two of milk.
  3. To decorate: Transfer frosting into a piping bag fitted with a plain round nozzle. Pipe a generous amount of frosting onto each cupcake, and spread lightly with an offset spatula to create a swirl. Sprinkle with chopped walnuts and ground coffee if desired.
  4. Finally, serve and enjoy, or store in an airtight container for up to 4 days.