Gluten-Free Cappuccino Cakes - cooking recipe

Ingredients

2 1/4 cups gluten-free self-rising flour
3/4 cup granulated sugar
10 tbsp (1 1/4 sticks) butter, melted
2 None eggs
3/4 cup milk
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder, sifted
None None Gluten-free powdered sugar, to dust
None None FOR THE MOCHA AND VANILLA ICING
1 tsp instant coffee granules
6 tbsp (3/4 stick) butter, at room temperature
1/2 cup gluten-free powdered sugar, sifted
1 tbsp unsweetened cocoa powder, sifted
1 tbsp milk

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners. Sift the flour into a large bowl. Stir in the sugar. Make a well in the center.
Whisk the butter, eggs, milk and vanilla in medium bowl. Pour the egg mixture into the dry ingredients and mix until just combined. Spoon into the muffin cups.
Bake for 25-30 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
For the icings, dissolve the coffee in 1 tsp hot water. Cool. Beat the butter, powdered sugar and cocoa powder in a small bowl with an electric mixer until light and fluffy. Add the milk and beat until combined. Divide the mixture into 2 portions. Stir the coffee mixture into 1 portion until combined. Add the cocoa powder to the remaining portion.
Spread the chocolate icing over the cooled cupcakes. Let stand until set. Spread the mocha icing over the top. Serve lightly dusted with powdered sugar.