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