If using any other egg replacer you'll need to add 1 tsp of xanthan gum to your dry ingredients. My egg replacer already has xanthan gum in it
Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole cupcake tin with paper liners
Mix the flour, starch, baking powder, baking soda, salt and xanthan if using together in a large bowl
Mix the sugar, milk, mixed egg replacer, oil, vanilla and lemon juice in another
Mix the wet ingredients into the dry and beat smooth
Pour into the cupcake liners, 3/4 full, and bake for 15 - 20 minutes until nicely domed and a toothpick tests clean
Let cool completely on a wire rack
Meanwhile put the icing sugar, cocoa, butter, vanilla and coffee in a bowl and beat together
Beat until smooth. If you like your icing thicker just add extra icing sugar
Chill for an hour while the cupcakes cool, then frost them
These are best eaten the same day you make them. You can part freeze them, then individually double wrap in clingfilm and continue freezing them in a lidded container, then defrost unwrapped as required
You can leave out the cocoa as I've done (I discovered I forgot to buy more....) for a plain coffee icing. I actually mixed 2 tbsp of ground flaxseed through my icing instead of adding extra icing sugar to compensate and it gave a great speckled effect and texture
