Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare 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 tasty. This is gonna smell and look delicious.
Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is something that I’ve loved my entire life.
To begin with this recipe, we must first 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.
The ingredients needed to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
- Prepare 170 grams (1 cup) potato starch - not flour
- Make ready 127 grams (1 cup) sorghum flour
- Get 1 tsp baking powder
- Take 1 tsp baking soda / bicarb
- Get 1/2 tsp salt
- Prepare 240 ml light coconut milk
- Get 200 grams granulated sugar
- Make ready 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
- Get 3 tbsp coconut oil, melted
- Prepare 1 1/2 tbsp vanilla extract
- Take 1/4 tsp lemon juice
- Get Icing
- Take 250 grams icing / powdered sugar
- Make ready 2 tbsp free-from butter - I use gold-foil wrapped Stork brand
- Get 2 tbsp cold brewed black coffee
- Prepare 2 tbsp cocoa powder (optional)
- Take 1 tsp vanilla extract
Instructions to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
- 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
So that is going to wrap it up with this exceptional food vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
