Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. Delicious Gluten Free Vanilla Cupcakes are melt in your mouth good. Recipe obtained from Gluten Free Goddess Recipes website. Dairy Free Mocha Icing: Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together.

If you like your icing thicker just add extra icing sugar. Mocha Cupcakes Coffee Icing Soy Free Recipes Strawberry Shortcake Cupcake Vanilla Flavoring Chocolate Flavors Vanilla Cupcakes Coffee Cupcakes Mocha Icing. Mocha/Coffee Cupcake with Swiss Meringue Coffee Frosting. You can have Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF using 17 ingredients and 12 steps. Here is how you cook it.

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

You need 170 grams (1 cup) of potato starch - not flour.
Prepare 127 grams (1 cup) of sorghum flour.
You need 1 tsp of baking powder.
You need 1 tsp of baking soda / bicarb.
Prepare 1/2 tsp of salt.
It's 240 ml of light coconut milk.
It's 200 grams of granulated sugar.
It's 2 1/4 tsp of Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*.
Prepare 3 tbsp of coconut oil, melted.
You need 1 1/2 tbsp of vanilla extract.
It's 1/4 tsp of lemon juice.
It's of Icing.
You need 250 grams of icing / powdered sugar.
You need 2 tbsp of free-from butter - I use gold-foil wrapped Stork brand.
Prepare 2 tbsp of cold brewed black coffee.
Prepare 2 tbsp of cocoa powder (optional).
It's 1 tsp of vanilla extract.

Using a mixer, cream together butter and sugar until light and fluffy. Mix in eggs and egg yolks one at a time. Then mix in oil, vanilla extract, sour cream, milk and coffee mixture until just combined. Creamy vanilla frosting, chocolate drizzles, and a candy crunch make these easy Toffee Mocha Cupcakes a delicious treat.

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

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.

Jazz up the batter from a boxed cake mix with cooled coffee and some toffee bits. Light, fluffy vanilla cupcakes with melt in the mouth butter icing. Add sprinkles and decorative flowers to make them just a little bit fancy! you should make these cupcakes with half a donut merged into the side of the icing opposite to the strawberry! (thats what. These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Decorate these easy vanilla cupcakes with buttercream and the topping of your choice.