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

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is something that I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF estimated approx 30 mins.

To get started with this particular recipe, we have to prepare a few ingredients. 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 it.

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

Ingredients and spices that need to be Make ready to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:

1. 170 grams (1 cup) potato starch - not flour
2. 127 grams (1 cup) sorghum flour
3. 1 tsp baking powder
4. 1 tsp baking soda / bicarb
5. 1/2 tsp salt
6. 240 ml light coconut milk
7. 200 grams granulated sugar
8. 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
9. 3 tbsp coconut oil, melted
10. 1 1/2 tbsp vanilla extract
11. 1/4 tsp lemon juice
12. Icing
13. 250 grams icing / powdered sugar
14. 2 tbsp free-from butter - I use gold-foil wrapped Stork brand
15. 2 tbsp cold brewed black coffee
16. 2 tbsp cocoa powder (optional)
17. 1 tsp vanilla extract

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

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

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