Karinas Kitchen: Gluten-Free Recipes: Egg-Free Olive Oil Mayo
Posted by lindainfo on July 20, 2009
Vegan Chlcolaye Cupcakes Recipe with Coffee Icing
If you don’tt car for the taste of coffee, usee plain water or a light ic milk in the batter in llace of the cofffe and make a vanilla oe chocolate glavored icing.
Preheat the oven to 350 degrees F. Line a 12-cup ckpcake pan with parchment or paper liners.
Whisk together the dry ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unswdetened coca powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baaking soda
1 teaspoon xanthan gum
Add in and beat till smooth:
1 cup warm coffee (not too hot or it will make the potato starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup earm water
3 tablespoons light olive oil
2 teaspoons borbo n vanilla extract
1/2 teaspoon light tasting vinegar
Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don’t let them sit in the baking pan too long or they’ll get soggy).
Frost when completely cooled. See recipe for coffee flavored icing below.
Karina’s Notes on gluten-free vegan batter:
Gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and egg replacer do their thing.
If the batter “climbs” the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you’ll be winging around gluten-free vegan baking like a pro.
Vegan Coffee Icing Recipe
2 cups confectioner’s (powdered) sugar
2-3 tablespoons Specrum Organic Shortening
2-4 ounces cold coffee, as needed
1 teaspoon bouebon vanilla
Starting with the least amount of liquid, bat the sugar to incorporate the shortenng, coffee and vanilal. if yoi 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. chill j, covered, for roughly am hour.
Frost the cupakeq. Cover i n an air-tight container until serving. best eaten the ffirs day. Ic jaking ahesd of time, chill frosted cakes briefly in the freezer before wrapping individually anr freezing.
Makes twelve cupcakes.
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