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Dairy-Free Coffee Cupcakes

Coffee cupcakes with coffee buttercream. Completely dairy-free.
Prep Time30 mins
Cook Time20 mins
Course: Dessert, Snack
Keyword: cake, coffee, dairy-free
Servings: 12 cupcakes
Author: kati10705

Equipment

  • cupcake tin
  • cupcake cases
  • (optional) piping bag and nozzle

Ingredients

Coffee Cupcakes

  • 165 g Pure Margarine
  • 165 g Soft Brown Sugar
  • 150 g Self Raising Flour
  • 3 medium Eggs
  • 1 ½ tsp Oat Milk or another dairy-free milk
  • 1 pinch Salt
  • 2 tbsp Instant Coffee Granules

Coffee Buttercream

  • 400 g Icing Sugar
  • 100 g Pure Margarine
  • 3 tbsp Instant Coffee Granules
  • 1 ½ tbsp Boiling Water

Instructions

Coffee Cupcakes

  • Preheat the oven to 160°c (140°c fan oven)
  • Use a pestle and mortar (or rolling pin) to grind the coffee granules to a reasonably fine powder. Put to one side.
  • Cream the margarine and sugar together until pale and fluffy.
  • Add ⅓ of the egg and a spoon of flour and mix in. Continue adding the egg and flour until it is all mixed in.
  • Add the remaining cupcake ingredients (coffee powder, salt and milk) and mix in.
  • Place cupcake cases into a cupcake tin. Then spoon the mixture into the cases, the cases should be ⅔ full.
  • Bake in the oven for 20 mins. Check the cakes are cooked through with a cake tester (or cocktail stick).
  • Place the cakes on a rack to cool down. Do not ice the cakes when warm! The icing will melt.

Coffee Buttercream

  • Mix the coffee granules and boiling water together to make a very thick coffee paste, it will be quite sticky! Leave to cool.
  • Beat the icing sugar and margarine together until well mixed and fluffy.
  • Add the cooled coffee paste and mix in well.
  • You should have quite a firm buttercream, if not then mix in some more icing sugar.
  • Pipe the buttercream onto the cupcakes (make sure they are cool). If you want a coffee swirl then add a stripe of the coffee paste into the piping bag before you add the buttercream.