gf vanilla cupcakes with mocha icing

How To Make gf vanilla cupcakes with mocha icing

• 1

  Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.
• 2

  In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.
• 3

  Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.
• 4

  Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms). Make your icing as follows.
• 5

  Dairy Free Mocha Icing: Starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
• 6

  Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
• 7

  Cook time: 1 hour Yield: Serves 12
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