Coffee Cupcakes

Name: Coffee Cupcakes
Ingredients: Cupcakes; 2 tablespoons boiling water; 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules; 1/3 cup low-fat buttermilk; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 5 tablespoons butter, softened; 2 teaspoons vanilla extract; 2 large eggs; Espresso syrup; 1/4 cup granulated sugar; 1/4 cup water; 2 tablespoons instant espresso granules or 1/4 cup instant coffee granules; 2 tablespoons light corn syrup; 1/4 teaspoon vanilla extract; 2 tablespoons powdered sugar

18 ingredients

6 steps

Ingredients

Cupcakes
2 tablespoons boiling water
4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
1/3 cup low-fat buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 large eggs
Espresso syrup
1/4 cup granulated sugar
1/4 cup water
2 tablespoons instant espresso granules or 1/4 cup instant coffee granules
2 tablespoons light corn syrup
1/4 teaspoon vanilla extract
2 tablespoons powdered sugar

Directions

1

Preheat oven to 350°.
2

To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
4

Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
5

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
6

To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.