These cupcakes are amazing for any kind of event. These cupcakes are allergy friendly..
1 (18.25 oz) package Better Batter Gluten Free Flour Chocolate Cake Mix
1 1/4 cups hot coffee
3/4 cup So Delicious Coconut Yogurt
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup Spectrum Shortening softened
1 tablespoon vanilla extract
3 1/2 cups powdered sugar.
6 tablespoons hot water
Preheat your oven to 350º F. Place cupcake liners in your cupcake tin.
In a large mixing bowl with a hand mixer or your stand mixer bowl using the paddle attachment, mix together all of your ingredients for a minute or two until well mixed. (Don’t overmix.)
I like to use a small ice cream scoop when I am making cupcakes. Scoop filling until about half full.
Bake for 18 to 22 minutes or until several cupcakes pricked with a toothpick come out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes.
Remove cupcakes from the pans and place them on a cooling rack & let them cool completely. While the cupcakes are baking you can make the buttercream icing.
In your stand mixer bowl using the paddle attachment, mix the shortening on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and in two batches, add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!
Add 3 to 4 tablespoons of hot water a little bit at a time while blending on low speed. Blend until well combined. You’ll start to see the icing pull from the sides of the bowl. Add a little bit more water to get to the right thinness (to your preference). Keep blending, increasing the speed, until nice and fluffy, about 5 to 7 minutes.
Using a big star tip and decorator bag, pipe icing onto cooled cupcakes. Icing can be stored in the fridge for up to a couple of weeks. Allow to sit at room temperature for at least 30 minutes before icing cupcake.