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, we’re going to make a distinctive dish, vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little 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 foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. 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 whole life.

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

The ingredients needed to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  1. Prepare potato starch - not flour
  2. Get sorghum flour
  3. Make ready baking powder
  4. Take baking soda / bicarb
  5. Get salt
  6. Make ready 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. Take vanilla extract
  11. Make ready lemon juice
  12. Prepare Icing
  13. Make ready icing / powdered sugar
  14. Make ready free-from butter - I use gold-foil wrapped Stork brand
  15. Prepare cold brewed black coffee
  16. Prepare cocoa powder (optional)
  17. Take 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 is going to wrap it up with this exceptional food vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf cooking. Go on get cooking!