Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

I found a recipe that will blow everyone who are in strict diet. Gluten-Free Goddess, Karina shared one of her recipes:

Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

I frosted these little vanilla beauties with mocha flavored icing because I love the combo of coffee and chocolate. But straight up chocolate would also be delicious. As would vanilla.

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners.

In a mixing bowl, whisk the dry ingredients together:

1 cup sorghum flour or brown rice flour 1 cup tapioca starch 1 cup organic cane sugar 1/2 teaspoon sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum

Add in:

1 cup vanilla soy, rice, coconut, or almond milk 1/4 cup organic free-range eggs, beaten or Ener-G egg replacer 3 tablespoons coconut oil 1 tablespoon bourbon vanilla extract 1/4 teaspoon lemon juice

Beat with a mixer until the cake batter is smooth. Do not over-beat.

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.

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.

Dairy-Free Mocha Icing Recipe

When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to help stiffen it.

2 cups confectioner's (powdered) sugar 2 tablespoons cocoa powder 2-3 tablespoons vegan butter 2 ounces cold strong coffee, more as needed (or use vanilla rice milk if you don't like coffee)

1 teaspoon bourbon vanilla

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.

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.

Cook time: 1 hour Yield: Serves 12

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