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

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

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

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

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

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

30 mins
12 servings
  1. 170 grams (1 cup)potato starch - not flour
  2. 127 grams (1 cup)sorghum flour
  3. 1 tspbaking powder
  4. 1 tspbaking soda / bicarb
  5. 1/2 tspsalt
  6. 240 mllight coconut milk
  7. 200 gramsgranulated sugar
  8. 2 1/4 tspVickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
  9. 3 tbspcoconut oil, melted
  10. 1 1/2 tbspvanilla extract
  11. 1/4 tsplemon juice
  12. Icing
  13. 250 gramsicing / powdered sugar
  14. 2 tbspfree-from butter - I use gold-foil wrapped Stork brand
  15. 2 tbspcold brewed black coffee
  16. 2 tbspcocoa powder (optional)
  17. 1 tspvanilla extract

Cooking Instructions

30 mins
  1. 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. 2

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

  3. 3

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

    A picture of step 3 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
  4. 4

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

  5. 5

    Mix the wet ingredients into the dry and beat smooth

    A picture of step 5 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
  6. 6

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

    A picture of step 6 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
  7. 7

    Let cool completely on a wire rack

    A picture of step 7 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
  8. 8

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

  9. 9

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

    A picture of step 9 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
  10. 10

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

  11. 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. 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

    A picture of step 12 of Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
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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