- 3 teaspoons instant coffee, plus extra ½ teaspoon
- 100g reduced-fat spread
- 1 teaspoon vanilla extract
- ½ cup (110g) firmly packed brown sugarlight brown cane sugarX
- 2 eggs
- 1 ½ cups (200g) gluten-free baking mix (we used Healtheries) with 1 teaspoon baking powder stirred in
- 50g icingfrostingX sugar
- 200g extra-light cream cheese, room temperature
- ½ teaspoon cocoa powder
1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-tin holes with 25cm squares of baking paper or paper cases.
2 Mix together first measure of coffee and 1/4 cup boiling water, and separately, second measure of coffee and 1 1/2 tablespoons boiling water. Leave to cool.
3 Place spread, vanilla and sugar in a small bowl. Beat with an electric mixer until light and fluffy. Add eggs to bowl, one at a time, beating between additions. (Mixture will separate.)
4 Transfer egg mixture to a large bowl. Stir in half the baking mix and half the first coffee measure. Repeat with remaining flour and remaining first coffee measure until batter combines. Divide batter among muffin-tin holes. Bake for 15 minutes. Remove from oven and rest cupcakes in muffin tin for 2 minutes.
5 Make 6 small holes in the top of each cupcake with a wooden skewer. Spoon second coffee measure over cupcakes, reserving 1 tablespoon. Transfer cupcakes to a wire rack to cool.
6 Mix icing sugar with cream cheese until smooth. Spoon or pipe mixture on tops of cupcakes. Drizzle with reserved black coffee. Dust cupcakes with cocoa and serve.
For those who have coeliac disease: Check baking powder, icing sugar and cocoa are gluten free.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 0.5g
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