Chocolate Cupcakes With Coffee Icing

Name: Chocolate Cupcakes With Coffee Icing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon bourbon vanilla; 2 teaspoons bourbon vanilla extract; 237 milliliters organic cane sugar; 237 milliliters warm coffee (not too hot or it will make the potato starch gluey); 57 grams cold coffee, as needed; 1 Tbsp Ener-G Egg Replacer beaten with 1/4 cup warm water; 3 Tbsps light olive oil; 1 teaspoons light tasting rice vinegar; 1 teaspoons sea salt; 177 milliliters sorghum flour; 473 milliliters confectioners (powdered) sugar; 177 milliliters potato starch, cornstarch or tapioca starch; 118 milliliters unsweetened cocoa powder; 2 Tbsps Spectrum Organic Shortening or vegan margarine; 1 teaspoon xanthan gum

The recipe Chocolate Cupcakes With Coffee Icing could satisfy your American craving in around 1 hour. This recipe serves 12. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 304 calories, 1g of protein, and 6g of fat per serving. Plenty of people really liked this dessert. A mixture of olive oil, tasting rice vinegar, sorghum flour, and a handful of other ingredients are all it takes to make this recipe so yummy.