The Home Economics Bit
Did you know?
Real butter is made from cream that has been churned until the butter fat has separated from the buttermilk. The buttermilk is drained away leaving only the fat. This fat is as now known as butter. At this stage, salt is often added to add flavour and help to extend shelf life. Spreadable ‘butters’ are not considered to be real butter because they are generally made from vegetable oils; with milk, water, salt and other ingredients often added.
Coffee Cupcakes
These coffee flavoured gluten free cupcakes are the perfect sweet treat to accompany your mid morning coffee pick-me-up.
Ingredients
For the cupcakes
- 115 g caster sugar
- 115 g butter softened
- 115 g gluten free self-raising flour
- 1 tsp baking powder ensure gluten free
- 1/4 tsp xanthan gum
- 2 large eggs lightly beaten
- 2 tsp instant coffee
For the icing
- 175 g butter at room temperature
- 350 g icing sugar sifted
- 2 tsp instant coffee
Instructions
For the cupcakes
- Preheat oven to 180C/160C fan/gas 4.
- Line a 12-hole bun tin with paper cases.
- Stir the coffee with 2 teaspoons of hot water in a small bowl until the granules have dissolved. Set aside to cool.
- Cream together the butter and sugar until light and fluffy.
- Sift in half the gluten free flour and pour in half the egg. Mix.
- Add the remaining egg and flour, baking powder, xanthan gum, and the cooled coffee. Mix.
- Spoon mixture evenly into the bun cases.
- Place into the preheated oven and bake for 15-20 minutes, until a toothpick comes out clean and the cupcakes are firm on top.
- Cool on a wire rack.
For the icing
- Stir the coffee and 2 teaspoons of hot water in a small bowl until the granules have dissolved, then leave to cool.
- Sift the icing sugar into a large bowl, add the butter and the coffee mixture and beat using an electric hand whisk or a wooden spoon until smooth.
- Pipe icing onto cooled cupcakes, or simply use a butter knife to spread it on top of your cupcakes.