Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
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 cook that.
Ingredients of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF
- Make ready 170 grams (1 cup) of potato starch - not flour.
- It’s 127 grams (1 cup) of sorghum flour.
- It’s 1 tsp of baking powder.
- Make ready 1 tsp of baking soda / bicarb.
- You need 1/2 tsp of salt.
- It’s 240 ml of light coconut milk.
- Prepare 200 grams of granulated sugar.
- You need 2 1/4 tsp of Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*.
- It’s 3 tbsp of coconut oil, melted.
- Make ready 1 1/2 tbsp of vanilla extract.
- You need 1/4 tsp of lemon juice.
- Take of Icing.
- Prepare 250 grams of icing / powdered sugar.
- It’s 2 tbsp of free-from butter - I use gold-foil wrapped Stork brand.
- Prepare 2 tbsp of cold brewed black coffee.
- Make ready 2 tbsp of cocoa powder (optional).
- You need 1 tsp of vanilla extract.
Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF step by step
- 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.