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Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF
Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF

Before you jump to Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to fix the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Continue reading for some methods to go green and save energy, largely in the kitchen.

A large amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not that difficult. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf recipe. You can have vickys vanilla cupcakes with coffee/mocha icing, gf df ef sf nf using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  1. Prepare 170 grams (1 cup) potato starch - not flour
  2. Take 127 grams (1 cup) sorghum flour
  3. Get 1 tsp baking powder
  4. Use 1 tsp baking soda / bicarb
  5. Prepare 1/2 tsp salt
  6. You need 240 ml light coconut milk
  7. Get 200 grams granulated sugar
  8. Provide 2 1/4 tsp Vickys Best Gluten-Free Egg Replacer (from my profile)mixed with 4 tbsp milk*
  9. Take 3 tbsp coconut oil, melted
  10. Provide 1 1/2 tbsp vanilla extract
  11. You need 1/4 tsp lemon juice
  12. Use Icing
  13. Take 250 grams icing / powdered sugar
  14. Get 2 tbsp free-from butter - I use gold-foil wrapped Stork brand
  15. Take 2 tbsp cold brewed black coffee
  16. Use 2 tbsp cocoa powder (optional)
  17. You need 1 tsp vanilla extract
Steps to make Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF:
  1. If using any other egg replacer you'll need to add 1 tsp of xanthan gum to your dry ingredients. My egg replacer already has xanthan gum in it
  2. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
  3. Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl
  4. Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another
  5. Mix the wet ingredients into the dry and beat smooth
  6. Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean
  7. Let cool completely on a wire rack
  8. Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together
  9. Beat until smooth. If you like your icing thicker just add extra icing sugar
  10. Chill for an hour while the cupcakes cool, then frost them
  11. These are best eaten the same day you make them. You can part freeze them, then individually double wrap in clingfilm and continue freezing them in a lidded container, then defrost unwrapped as required
  12. You can leave out the cocoa as I've done (I discovered I forgot to buy more….) for a plain coffee icing. 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

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