Preheat the oven to 180 oC
Line a 8 hole muffin tray with paper cases
Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy
Stir in the chopped walnuts
Divide between the muffin cases
Bake in the oven for 20 minutes

Remove from the oven and allow to cool completely
Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat
Bring to the boil
Stir in the dairy free cream and boil for 2 minutes
Allow to cool then whisk in the icing sugar
Spread onto the cupcakes and top with a walnut