Gluten free coffee cupcakes

These cupcakes are really tasty,  though they do not look as pretty. Fortunately it has nothing to do with the taste. Cakes rise in the oven the way they want to and there are always some bulges in the middle.

Of course you can hide them with thick frosting but the one used on these cakes was quite runny and did not hide the tops.

Oh well, we have eaten these cupcakes at such a rate that there has been no time to admire or blame the visual aspect of them.

PORTION: 12 cupcakes
TIME TO MAKE: 40 minutes


  • 150 gr butter
  • 2 dl sugar
  • 2 eggs
  • 4 dl gluten free wheat flours (or 3,5 if using regular flour)
  • 1 teaspoon of cinnamon
  • 2 teaspoons of vanilla sugar
  • 1 tablespoon of cocoa powder
  • 1 teaspoon of baking powder
  • 1 dl cold strong coffee
  • ½ dl milk


  • 250 gr powdered sugar
  • 4 tablespoons of butter
  • 3 tablespoons of cold coffee

Make a small amount of strong coffee or instant coffee. Let cool down.

Preheat the oven to 225°C (437°F)

Line the muffin tray or use paper liners.

Mix all dry ingredients in a bowl. Set aside.
Mix butter, sugar and eggs in another bowl.

Add into the butter/sugar/egg mixture:
part of flours, mix well
part of coffee and milk, mix well
part of flours, mix well
part of coffee and milk, mix well
part of flours and the rest of coffee and milk, mix well
all the rest of the flour, mix well.

Fill muffin trays two-thirds full and bake for 20-25 minutes.

Toss melted butter and powdered sugar well together. Add coffee and mix. Pour on top of the muffins and finish with some crushed almonds.

Tags: coffee cupcake muffin delicacy

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