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