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

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We hope you got benefit from reading it, now let’s go back to vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf recipe. You can cook vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  1. Prepare 170 grams (1 cup) potato starch - not flour
  2. Provide 127 grams (1 cup) sorghum flour
  3. Get 1 tsp baking powder
  4. Use 1 tsp baking soda / bicarb
  5. Prepare 1/2 tsp salt
  6. Use 240 ml light coconut milk
  7. Prepare 200 grams granulated sugar
  8. Provide 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
  9. Use 3 tbsp coconut oil, melted
  10. Use 1 1/2 tbsp vanilla extract
  11. Provide 1/4 tsp lemon juice
  12. Provide Icing
  13. You need 250 grams icing / powdered sugar
  14. Use 2 tbsp free-from butter - I use gold-foil wrapped Stork brand
  15. Use 2 tbsp cold brewed black coffee
  16. Take 2 tbsp cocoa powder (optional)
  17. Prepare 1 tsp vanilla extract
Instructions to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  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
  2. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
  3. Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl
  4. Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another
  5. Mix the wet ingredients into the dry and beat smooth
  6. Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean
  7. Let cool completely on a wire rack
  8. Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together
  9. Beat until smooth. If you like your icing thicker just add extra icing sugar
  10. Chill for an hour while the cupcakes cool, then frost them
  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
  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

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