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

Name: Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 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 1/2 tbsp 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); 1 tsp vanilla extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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

Saved

Ingredients

30 mins

12 servings

170 grams (1 cup)potato starch - not flour
127 grams (1 cup)sorghum flour
1 tspbaking powder
1 tspbaking soda / bicarb
1/2 tspsalt
240 mllight coconut milk
200 gramsgranulated sugar
2 1/4 tspVickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
3 tbspcoconut oil, melted
1 1/2 tbspvanilla extract
1/4 tsplemon juice
Icing
250 gramsicing / powdered sugar
2 tbspfree-from butter - I use gold-foil wrapped Stork brand
2 tbspcold brewed black coffee
2 tbspcocoa powder (optional)
1 tspvanilla extract

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Steps

30 mins

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

Saved

Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 20, 2014 13:29

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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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

Ingredients

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