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.