Thursday, March 5, 2015

Gluten Free Vegan Espresso Cupcakes with Espresso Frosting



Gluten Free Vegan Espresso Cupcakes with Espresso Frosting




Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I LOVE anything coffee and thought why not cupcakes, seems simple enough, right?
It is simple alright and delicious, I mean so delicious that you can't just stop at one.  I
had someone ask me yesterday what I did with all the goodies that I make, I mean besides
having a family that eats EVERYTHING there is generally no leftovers at all.  There is
a rare occasion that I may sneak in one, two, maybe even three for myself, after all I really
like to indulge sometimes.  Enjoy~

Prep time: PT15M
Cook time: PT22M
Total time: PT32M

Yield: 12

Ingredients:
  • 1 Cup Organic Sugar
  • 1/3 Cup Vegetable Oil
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Pure Coffee Extract
  • 3/4 Cup So Delicious Coconut Milk
  • 1/2 Cup Warm Water
  • 1 Tablespoon White Vinegar
  • 1-1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Powder
  • 2 Teaspoons Espresso Powder
  • 2 Cups All Purpose Gluten FreeFlour Blend (Bavaria Mills)
  • FROSTING:
  • 1/2 Cup Organic Shortening (Spectrum)
  • 2 Teaspoons Dairy Free Butter
  • 3 Cups Organic Powdered Sugar
  • 2 Teaspoons Espresso Powder
  • 1-1/2 Teaspoons Pure Vanilla Extract
  • 2 Teaspoons So Delicious Coconut Milk
Cooking Directions:
  1. Preheat oven 350 degrees F.
  2. Line muffin pan with paper cups.
  3. Combine coconut milk, water, and vinegar, let stand until curdled (about 10 minutes)
  4. In a stand mixer combine sugar, vegetable oil, vanilla extract, coffee extract, and milk mixture.
  5. Scrape sides of the bowl.
  6. Add baking powder, baking soda, and gluten free flour.
  7. Mix for two minutes.
  8. Using a small cookie scooper fill paper cups 3/4 full.
  9. Bake 22-25 minutes or until toothpick comes out clean.
  10. Cool on a wired rack.
  11. FROSTING:
  12. In a clean bowl add shortening, butter,  powdered sugar, espresso powder, and vanilla extract 
  13. Scrape the sides of the bowl.
  14. Mix until creamy.
  15. Fill pastry bag or ziploc bag and frost cooled cupcakes.

7 comments:

  1. Looks amazing!! Does the gf all propose flour have xanthem gum in it?

    ReplyDelete
    Replies
    1. Thank you, and yes the flour blend contains xanthum gum. 😊

      Delete
  2. Looks really great.I want to eat them.After the reading this post I want to eat Gluten Free Vegan Espresso Cupcakes with Espresso Frosting.This is just amazing desert.I always love desert especially cup cakes.It is very easy to eat.During the outdoor trips I always borrow some fruit cup cake.I love cooking so defiantly I will make these cup cakes.But baking is one of my weak point,but I will make this one.Thank you for the post.This kind of post know about more recipes.
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