I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer. To make cupcake batter, whisk together the following:
Add in and beat the following until smooth:
rounded cup sorghum
rounded cup tapioca starch (you can also use potato or cornstarch)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup organic cane sugar
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.
- 1 cup warm coffee (not too hot)
- 2 teaspoons vanilla extract
- 1 tablespoon Egg Replacer, mix with ¼ cup warm water
- 3 tablespoons olive oil
- ½ teaspoon rice vinegar
To Make Coffee Icing:
- 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, drop the batter into the cups and smooth the tops.
- Bake in the center of a preheated oven till done-approximately 20 minutes.
- Cool the cupcakes on a wire rack.
- Frost when completely cooled.
- 1 ¾ cups confectioner's (powdered) sugar
- 3 tablespoons shortening
- 3 ounces cold coffee, as needed
- 1 teaspoon vanilla
- Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
- Beat until smooth.
- For a thicker frosting add more confectioner's sugar.
- Chill the frosting before using it, approximately 1 hour.
- Frost the cupcakes and enjoy!