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Home Dish Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF

Name: How to cook Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF

I love the icing on these, it sets really well and tastes delicious!

Ingredient

Food ration :

12 servings

Cooking time :

30 mins

170 grams (1 cup)

potato starch - not flour

127 grams (1 cup)

sorghum flour

1 tsp

baking powder

1 tsp

baking soda / bicarb

1/2 tsp

salt

240 ml

light coconut milk

200 grams

granulated sugar

2 1/4 tsp

Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*

3 tbsp

coconut oil, melted

1 tsp

vanilla extract

1/4 tsp

lemon juice

250 grams

icing / powdered sugar

2 tbsp

free-from butter - I use gold-foil wrapped Stork brand

2 tbsp

cold brewed black coffee

2 tbsp

cocoa powder (optional)

Cooking instructions

* Step 1

If using any other egg replacer you'll need to add 1 tsp of xanthan gum to your dry ingredients. My egg replacer already has xanthan gum in it

* Step 2

Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners

* Step 3

Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl

* Step 4

Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another

* Step 5

Mix the wet ingredients into the dry and beat smooth

* Step 6

Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean

* Step 7

Let cool completely on a wire rack

* Step 8

Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together

* Step 9

Beat until smooth. If you like your icing thicker just add extra icing sugar

* Step 10

Chill for an hour while the cupcakes cool, then frost them

* Step 11

These are best eaten the same day you make them. You can part freeze them, then individually double wrap in clingfilm and continue freezing them in a lidded container, then defrost unwrapped as required

* Step 12

You can leave out the cocoa as I've done (I discovered I forgot to buy more....) for a plain coffee icing. I actually mixed 2 tbsp of ground flaxseed through my icing instead of adding extra icing sugar to compensate and it gave a great speckled effect and texture