Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gl

Name: Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 grams (1 cup) potato starch - not flour; 127 grams (1 cup) sorghum flour; 1 tsp baking powder; 1 tsp baking soda / bicarb; 1/2 tsp salt; 240 ml rice milk or milk of choice; 200 grams granulated sugar; 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp rice milk*; 3 tbsp coconut oil, melted; 1 1/2 tbsp vanilla extract; 1/4 tsp lemon juice; 250 grams icing / powdered sugar; 2 tbsp free-from butter - I use gold-foil wrapped Stork brand; 2 tbsp cold brewed black coffee; 2 tbsp cocoa powder (optional); 1 tsp vanilla extract

Servings: persons

170 grams (1 cup) potato starch - not flour
127 grams (1 cup) sorghum flour
1 tsp baking powder
1 tsp baking soda / bicarb
1/2 tsp salt
240 ml rice milk or milk of choice
200 grams granulated sugar
2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp rice milk*
3 tbsp coconut oil, melted
1 1/2 tbsp vanilla extract
1/4 tsp lemon juice
250 grams icing / powdered sugar
2 tbsp free-from butter - I use gold-foil wrapped Stork brand
2 tbsp cold brewed black coffee
2 tbsp cocoa powder (optional)
1 tsp vanilla extract

1
* If using any other egg replacer you'll need to add 1 tsp of xanthan gum to your dry ingredients.
2
My egg replacer already has xanthan gum in it
3
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper liners
4
Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl
5
Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another
6
Mix the wet ingredients into the dry and beat smooth
7
Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean
8
Let cool completely on a wire rack
9
Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together
10
Beat until smooth.
11
If you like your icing thicker just add extra icing sugar
12
Chill for an hour while the cupcakes cool, then frost them
13
These are best eaten the same day you make them.
14
You can part freeze them, then individually double wrap in clingfilm and continue freezing them in a lidded container, then defrost unwrapped as required
15
You can leave out the cocoa as I've done (I discovered I forgot to buy more....) for a plain coffee icing.
16
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

995

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 170 grams (1 cup) potato starch - not flour, 127 grams (1 cup) sorghum flour, 1 tsp baking powder, 1 tsp baking soda / bicarb, and more.

Yes, Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Vanilla Cupcakes with Coffee/Mocha Icing, Gluten, Dairy, Egg & Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions