Name: MOCHA ITALIAN ESPRESSO CUPCAKES
Yield: 12 cupcakes
Ingredients: 12 standard-size paper baking cups; 3/4 cup unsweetened plain rice milk; 1/4 cup black coffee (room temperature); 1 teaspoon apple cider vinegar; 2 cups all-purpose gluten-free flour (see page 13 of Debbie’s book for blend mix); 2 tablespoons espresso powder; 1 tablespoon cacao powder; 1 1/4 teaspoons sodium-free baking powder; 1 teaspoon baking soda; 1/2 teaspoon guar gum; 1/4 teaspoon fine sea salt; 1/4 cup grapeseed oil; 1/4 cup coconut nectar; 2 teaspoons vanilla extract; 3/8 teaspoon stevia powder; 1/3 cup vegan, soy-free plain yogurt; 2 tablespoons coconut oil; 2 tablespoons coconut nectar; 2 cups powdered erythritol; 2 tablespoons hot water; 2 tablespoons espresso powder; 1/4 teaspoon fine sea salt