Categories: Dessert, Gluten-Free

Ingredients

• 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 potato starch gluey)
• 1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
• 3 tablespoons light olive oil
• 2 teaspoons bourbon vanilla extract
• 1/2 teaspoon light tasting rice vinegar
• 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

Directions

1. Whisk together the flours and dry ingredients.

2. Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.

3. Using an ice cream scoop, plop the batter into the cups and smooth the tops.

4. Bake in the center of a preheated oven at 350 till done- about 20 minutes or so.

5. Cool the cupcakes on a wire rack (don’t let them sit in the baking pan too long or they’ll get soggy).

6. Frost when completely cooled. See recipe for coffee flavored icing below.

7. Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.

8. If you need to stiffen the frosting, add a little more confectioner’s sugar.

9. Chill the frosting before using it. I chill it, covered, for roughly an hour.

10. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

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