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* If using any other egg replacer you'll need to add 1 tsp of xanthan gum to your dry ingredients.
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My egg replacer already has xanthan gum in it
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Preheat the oven to gas 4 / 180C / 350F 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.
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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.
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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.
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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
