Espresso Cupcakes
Baking and Desserts • Mediterranean
Description
The cupcakes turn out porous, airy, with a strong coffee aroma and a slight bitterness. For those with a sweet tooth, I recommend either reducing the amount of coffee by half or increasing the amount of sugar. The cupcakes can be topped with chocolate ganache or a classic cream made with cream cheese or butter and powdered sugar. However, I recommend serving them plain with a scoop of chocolate-rum ice cream.
Ingredients
- Butter 5 oz
- Sugar 5 oz
- Egg white 2 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Instant coffee 4 teaspoons
- Boiling water 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Dissolve the coffee in hot water.
Step 3
Beat the butter with sugar until light and fluffy. Add the eggs one at a time.
Step 4
Gradually add the sifted flour with baking powder to the egg-butter mixture. Pour in the coffee.
Step 5
Place paper liners in a cupcake pan and fill them 2/3 full. Bake the cupcakes in the oven for 15–20 minutes. Check for doneness with a wooden stick.
Step 6
Transfer the finished cupcakes to a wire rack to cool completely.
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