Description
A sweet mocha treat, perfect for celebrating National Coffee Day!
Ingredients
Scale
- 2 cups brown rice flour
- 1 cup white rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 – 1 1/2 cup of raw sugar (I used 1 cup)
- 1/2 cup of melted coconut oil or canola oil
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup almond milk
- 1 cup of strongly brewed Lavazza Classico, chilled
Mocha Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 3 tablespoons cocoa powder
- 1/4 cup of strongly brewed Lavazza Classico coffee
Instructions
- Preheat ove to 350 F.
- Line cupcake pans with liners.
- Combine the rice flours, baking powder, baking soda, salt, cinnamon, and sugar in a medium bowl.
- Mix the eggs and vanilla together in a large bowl, adding oil, coffee and almond milk while continuously whisking.
- Slowly add the dry mixture to the wet mixture. Stir to combine.
- Using a large spoon or ladle, pour the batter into the liners.
- This mix will make 24 small cupcakes or 18 larger ones.
- Bake the cupcakes for 25 – 30 minutes.
- Place the cupcakes on a cooling rack to cool completely.
- In a large mixing bowl, cream room temperature butter until light and fluffy.
- Add in the powdered sugar 1/2 a cup at a time.
- Mix in the coffee and cocoa powder, until nice and smooth
- Frost the cupcakes and sprinkle with a little extra cocoa powder or powdered sugar.
- Enjoy!
Nutrition
- Serving Size: 18