Chocolate Cupcakes with Coffee Icing (Dairy-Free, Vegan)
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Gluten-free chocolate cupcake heaven. And if you don't care for the taste of coffee, use rice milk or coconut milk in the batter in place of the coffee and make a vanilla, coconut, or chocolate flavored icing.
Ingredients
Yield: 12-cup cupcakes
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar
Vegan Coffee Icing:
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening or vegan margarine
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla
Preparation
