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Vickys Vanilla Cupcakes With Coffee/mocha Icing, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 30 minutes
Serving : 12
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Prepare the ingredients before making Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free

  • 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 rice milk or milk of choice
  • 200 grams granulated sugar
  • 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp rice milk*
  • 3 tbsp coconut oil, melted
  • 1 1/2 tbsp vanilla extract
  • 1/4 tsp lemon juice
  • Icing
  • 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

How to Make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 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
  • Step 2
  • Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
  • Step 3
  • Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl
  • Step 4
  • Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another
  • Step 5
  • Mix the wet ingredients into the dry and beat smooth
  • Step 6
  • Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean
  • Step 7
  • Let cool completely on a wire rack
  • Step 8
  • Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together
  • Step 9
  • Beat until smooth. If you like your icing thicker just add extra icing sugar
  • Step 10
  • Chill for an hour while the cupcakes cool, then frost them
  • Step 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
  • Step 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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