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

Hello everybody, it is me, Dave, welcome to my recipe page. 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. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine 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 get started with this recipe, we have to first prepare a few ingredients. 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.

The ingredients needed to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  1. Make ready potato starch - not flour
  2. Prepare sorghum flour
  3. Get baking powder
  4. Get baking soda / bicarb
  5. Take salt
  6. Prepare light coconut milk
  7. Take granulated sugar
  8. Make ready Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
  9. Prepare coconut oil, melted
  10. Prepare vanilla extract
  11. Take lemon juice
  12. Take Icing
  13. Make ready icing / powdered sugar
  14. Get free-from butter - I use gold-foil wrapped Stork brand
  15. Make ready cold brewed black coffee
  16. Get cocoa powder (optional)
  17. Prepare vanilla extract
Instructions 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’s going to wrap it 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 confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!