Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:

1. Make ready 170 grams (1 cup) potato starch - not flour
2. Make ready 127 grams (1 cup) sorghum flour
3. Take 1 tsp baking powder
4. Get 1 tsp baking soda / bicarb
5. Take 1/2 tsp salt
6. Prepare 240 ml light coconut milk
7. Take 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. Make ready 3 tbsp coconut oil, melted
10. Make ready 1 1/2 tbsp vanilla extract
11. Take 1/4 tsp lemon juice
12. Make ready Icing
13. Take 250 grams icing / powdered sugar
14. Prepare 2 tbsp free-from butter - I use gold-foil wrapped Stork brand
15. Make ready 2 tbsp cold brewed black coffee
16. Make ready 2 tbsp cocoa powder (optional)
17. Take 1 tsp vanilla extract

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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

You will not taste the coffee in these cupcakes. Coffee Cupcakes With Mocha Buttercream Frosting Moist coffee cupcakes with a mocha buttercream frosting is the only way to start your Monday mornings. Use this recipe to experiment with your fav. coffee. Light, fluffy vanilla cupcakes with melt in the mouth butter icing.

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