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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look fantastic.

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

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

So that is going to wrap this up for this exceptional food vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!