Without fail making ultimate Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF easy, tasty, practical.
Good Evening every body, at this time you get present recipe Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF with 17 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 12 stages of easy cooking Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
Ingredients for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF
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Needed 170 grams (1 cup) : potato starch - not flour.
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Needed 127 grams (1 cup) : sorghum flour.
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Prepare 1 tsp : baking powder.
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Needed 1 tsp : baking soda / bicarb.
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Needed 1/2 tsp : salt.
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Needed 240 ml : light coconut milk.
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Prepare 200 grams : granulated sugar.
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Prepare 2 1/4 tsp : Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*.
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Prepare 3 tbsp : coconut oil, melted.
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Needed 1 1/2 tbsp : vanilla extract.
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Prepare 1/4 tsp : lemon juice.
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Prepare : Icing.
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Needed 250 grams : icing / powdered sugar.
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Prepare 2 tbsp : free-from butter - I use gold-foil wrapped Stork brand.
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Prepare 2 tbsp : cold brewed black coffee.
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Needed 2 tbsp : cocoa powder (optional).
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Needed 1 tsp : vanilla extract.
If all ingredients Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF
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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.
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Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners.
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Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl.
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Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another.
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Mix the wet ingredients into the dry and beat smooth.
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Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean.
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Let cool completely on a wire rack.
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Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together.
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Beat until smooth. If you like your icing thicker just add extra icing sugar.
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Chill for an hour while the cupcakes cool, then frost them.
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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.
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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.
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