Espresso cupcakes with maple syrup

Strong dark coffee and maple syrup give a bitter edge to the sweetness of these cakes. Drizzle more maple over them while still warm. This recipe uses freshly made express, but you could use your own favorite coffee made at double strength.


250g/9 oz/ 2 1/4 cups plain (all-purpose) flour

10ml/2 tsp baking powder

Pinch of cinnamon

50g/2 oz/ 1/4 cup golden castor ( superfine) sugar

75g/3 oz/6 tbsp vegan butter

1 vegan egg

105 ml/ tbsp pure maple syrup, plus extra for drizzling

105ml/7 tbsp strong coffee

45 ml/3 tbsp vegan buttermilk


1. Preheat the oven to 180°C/350° F/ Had 4. Line a bun tin (pan) with paper cases. Sift the flour, baking power and cinnamon into a large bowl and mix in the sugar.

2. Melt the butter, pour it into another mixing bowl and leave to cool. Beat the egg and stir the egg and stir it into the batter. Add the maple syrup, coffee and buttermilk.

3. Fold the egg mixture lightly into the dry ingredients until just combined. Spoon the mixture into the cases and bake for about 25 minutes. Serve. When with extra Maple syrup drizzle over the top.


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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