The Home Economics Bit
Did you know?
Coffee is a very popular beverage the world over, and there are endless options to choose from. Here is a brief description of some of the most popular Coffee types in Ireland:
Espresso: Espresso is a concentrated form of coffee, served in shots and it’s often the coffee base of many other beverages, such as americano, cappuccino, latte, and macchiato. An espresso is intense and bold in flavour, but nonetheless delicious.
Americano: An americano is quite simply just hot water and espresso.
Cappuccino: A cappuccino is a balanced combination of espresso, steamed milk and foam.
Latte: A latte is a milky coffee topped with a silky layer of frothed milk foam.
Macchiato: A macchiato is an espresso coffee drink, topped with a small amount of foamed or steamed milk.
Mocha: Although mocha is often interpreted differently across the world, in the UK and Ireland a mocha is typically made up of a shot of espresso combined with a chocolate powder or syrup, followed by milk or cream.
Coffee Cupcakes
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.
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