Coffee Cupcakes Recipe

Name: Coffee Cupcakes Recipe
Ingredients: 12 egg whites, cold; 3 tablespoons espresso, at room temperature; 1 tablespoon lemon juice; 1 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 1/2 cups granulated sugar; 1 cup all-purpose flour; 1 tablespoon ground espresso beans; 1/2 teaspoon salt

10 ingredients

14 steps

Ingredients

12 egg whites, cold
3 tablespoons espresso, at room temperature
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 tablespoon ground espresso beans
1/2 teaspoon salt

Directions

1

Preheat the oven to 325A degrees F. Line cupcake pans with liners.
2

Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract.
3

With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes.
4

Add 3/4 cup sugar gradually until the foam is creamy white.
5

Do not over beat.
6

In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.
7

Fold the dry ingredients into the egg mixture.
8

Gently mix with a rubber spatula or wooden spoon until completely integrated.
9

Fill the cupcake liners three-quarters full.
10

Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
11

Cool cupcakes in the pan.
12

Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso.
13

Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated.
14

Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated.