• /
  • /
  • /
Gluten-free Cupcake with Coffee and Pecan

Cupcake Recipe

With this recipe from the KICA Academy you will learn how to make the gluten-free cupcakes from scratch. This tender cupcake is flavoured with coffee, pecans and a bit of chocolate, which makes it absolutely irresistible.

This recipe makes 10 cupcakes
each is 100 grams approximately
with coffee and pecans
Table of Contents
You will find the list of recommended instruments below:

    • Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
    • A stand mixer/hand mixer
    • A whisk
    • A silicone spatula
    • Scales
    • A strainer/sifter
    • A piping bag – 4 pcs
    • A knife
    • A probe thermometer
    • A saucepan
    • A melon baller
    • A round piping tip d=18 mm
    • A food processor
    Coffee frosting

    • 2 g of gelatine powder
    • 12 g of water
    • 85 g of whipping cream 35% (1)
    • 71 g of white chocolate Valrhona Opalys 33%
    • 4 g of coarsely ground coffee
    • 231 g of whipping cream 35% (2)


    Total weight: 405 g
    1. Soak the gelatine powder in cold water for 10 minutes.
    TIP: If you are using gelatine sheets, opt for Gold ones and use the same amount in grams. Soak them in large quantity of ice-cold water for 10 minutes, drain and use as indicated in the recipe.
    2. Pour the whipping cream (1) in a saucepan and bring it to a boil.
    3. Dissolve the bloomed gelatine in hot cream.
    4. Pour the hot mixture over the white chocolate and blend it with a hand blender until smooth.
    5. Add the cold whipping cream (2) and mix it with a spatula to combine.
    6. Lastly, add the ground coffee and mix well.
    7. Cover the mixture with plastic wrap and put it in the fridge for at least 6 hours. This time is necessary for the gelatine, chocolate and the dairy fat crystals to stabilize. This will allow to produce a better texture when whipped.
    Pecan praline

    • 124 of pecans
    • 82 g of sugar
    • 20 g of water
    • 20 g of glucose syrup
    • 1 g of sea salt
    Total weight: 250 g
    1. Roast pecan nuts in the oven at 170 °C / 338 °F for about 10 minutes until golden brown.
    2. Pour the water into a saucepan, add sugar and glucose syrup. Bring the caramel to 195 °C / 383 °F so that it acquires a deep color and the steam appears.
    3. Pour the caramel onto the Silpat mat to cool it down quickly. Sprinkle the hot caramel with sea salt. Then let the caramel cool down at room temperature.
    4. Transfer the roasted nuts in a food processor bowl and add the caramel broken into pieces. Process the nuts with caramel until a runny paste is obtained.
    5. Pour the finished praline in a clean bowl, cover it with cling film touching the surface and put it in the fridge overnight.
    Chocolate caramel cream

    • 21 g of glucose syrup (1)
    • 18 g of sugar
    • 50 g of whipping cream 35%
    • 10 g of glucose syrup (2)
    • 0.5 g of sea salt 17 g of whole milk (1)
    • 17 g of dark chocolate Valrhona Coeur de Guanaja 80%
    • 15 g of butter 82%
    • 30 g of whole milk (2)
    Total weight: 179 g
    1. Warm up the whipping cream, glucose syrup (2), salt and milk (1) to the boiling point. This can be done either in a saucepan or in a microwave. It is important to have this mixture hot, when the caramel is ready.
    2. Meanwhile, put the glucose syrup (1) and the sugar in a saucepan and cook them to 180° C / 356 °F or to an amber colour.
    3. When the caramel is ready, remove it from the heat and slowly pour the hot mixture from step 1 into it, whisking constantly to prevent the caramelized sugar from clumping.
    4. Return the saucepan back on the heat and cook the caramel to 105 °C / 221 °F. Check the temperature with a probe thermometer, making sure not to touch the bottom of the saucepan with it, otherwise, the reading won't be accurate.
    5. Let the caramel cool down to 70 °C / 158 °F. Then blend in the chocolate and the butter. Process everything with a hand blender for 1 minute until smooth and shiny.
    6. Lastly, add the cold milk (2) and blend the cream for another minute.
    7. Cover the caramel cream with plastic wrap and put it in the fridge for 6 hours to stabilize.
    TIP: This cream can be stored in the fridge for 1 week in a sealed container. Alternatively, you may freeze it and keep for 1 month at -18 °C / 0 °F. When needed, put it in the fridge overnight to defrost and then use as desired.
    Almond gluten-free sponge

    • 140 g of marzipan 60%
    • 92 g of whole eggs
    • 48 g of grapeseed oil
    • 13 g of cornstarch
    • 55 g of egg whites
    • 15 g of sugar
    • 0.5 g of sea salt
    • 45 g of chopped roasted pecans
    Total weight: 408 g
    1. Put the marzipan into a bowl of a food processor and start to blend it. Then add the whole eggs gradually and process until two ingredients become homogeneous.
    2. When the whole eggs and the marzipan are combined, add the cornstarch. Lastly, pour in the grapeseed oil in a thin stream and process until smooth.
    3. Pour the egg whites into the mixer bowl, add sugar and salt, and whip the meringue using a whisk attachment until fluffy, smooth and not too stiff.
    4. Transfer the marzipan base to a clean bowl and immediately incorporate the meringue into it in two steps, folding it in gently using a spatula.
    5. Add the chopped roasted pecans and incorporate them into the batter.
    6. Fill the piping bag with the cupcake batter and pipe 40 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
    7. Bake the gluten-free cupcakes in the oven, preheated to 170 °C / 338 °F, for 10-12 minutes until they rise. When ready, the toothpick, inserted in the centre of the cupcake, should come out clean and dry.
    8. Transfer the cupcakes on a wire rack and let them cool down at room temperature.
    TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0 °F in a sealed container. When needed, defrost them at room temperature.
    Assembling and decoration

    • Toasted pecan nuts – 10 pc
    1. Using a melon baller 3 cm in diameter, make a hole in the centre of each gluten-free cupcake.
    2. Mix the pecan praline with a spatula and transfer it into a piping bag. Fill each cavity with it (about 10 grams per cupcake).
    3. Put the coffee frosting in a bowl of a stand mixer and whip it to a creamy and pipeable texture. It should resemble a soft-serve ice-cream. Be careful not to overwhip the frosting, otherwise it will turn grainy and will have an unpleasant greasy mouthfeel.
    4. Transfer the whipped frosting into a piping bag fitted with a round tip d=18 mm. Pipe the frosting on top of each cupcake. You will need about 30-35 grams of frosting per cupcake.
    5. Warm up the melon baller with a culinary torch, press it into the frosting and twist gently. It should leave a beautiful round indent in the frosting.
    6. Pipe the chocolate caramel in each indent
    7. Decorate the cupcakes with the toasted pecan nuts.
    8. Put the decorated cupcakes in the fridge for 30 minutes to stabilize. The finished cupcakes can be stored in the refrigerator for 72 hours at 3-5 °C / 37-41 °F. Alternatively, you may freeze them and store in a sealed container for up to 1 month at -18 °C / 0 °F. Defrost in the fridge when needed.
    Gluten-free Cupcake
    Message us: