Gingerbread Latte Cupcakes
- Rosie
- 3 days ago
- 2 min read
There is nothing I love more than a cosy morning with a fresh batch of cupcakes with a festive coffee to hand. These are my gingerbread latte cupcakes and they really do have have everything you know and love about the classic holiday drink.Â
They are soft and fluffy with a tender crumb, perfectly spiced and filled with a gooey coffee caramel. Topped with a creamy latte buttercream they are truly dreamy and couldn’t be more perfect in the lead up to Christmas.Â
Gingerbread Latte Cupcakes
Here’s Why You’ll Love These Gingerbread Latte Cupcakes:
Sweet yet spiced... coffee and gingerbread are the perfect pairing in the lead up to Christmas.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar:Â Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Coffee: True lattes should be made with espresso so we are using a double shot of strong espresso however you can use instant espresso powder brewed in hot water
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
