Mini Cocoa and Cinnamon Coffee Cupcakes with Brown Sugar Cream Cheese Frosting

By flour_arrangements

Tastes like toffee...and coffee :)!

Ingredients

• Frosting:
• 1 cup brown rice flour
• 1/3 cup almond flour
• 1/3 cup vanilla rice milk
• 1 egg
• 3 1/2 TBSP melted butter
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1 tsp cinnamon
• 2 TBSP cocoa powder
• 1 tsp instant coffee granules
• 1/2 TBSP canola oil
• 5 TBSP tofutti cream cheese
• 1 cup powdered sugar
• 1/2 tsp coffee granules
• 1/2 tsp cinnamon
• 1/2 TBSP corn starch

Preparation

Step 1

Preaheat oven to 350

Combine rice and almond flour. Sift with fork. Mix in xanthan gum and baking powder/soda then stir in coffee granules and salt.

In a separate bowl, combine egg, rice milk, butter, oil, cinnamon, cocoa. Mix until well combines.

Slowly pour the butter/milk mix into the flour bowl, while folding butter mix into flour.

Bake at 350 for 11-13 minutes

Frosting:
Add cream cheese to a medium sized bowl. Slowly add brown sugar. Stir until well combined. Add powdered sugar in, a few tablespoons at a time, stirring to prevent it from becoming lumpy. When it's smooth, add the cinnamon and corn starch. Stir until smooth then refrigerate while the cupcakes bake.