Almond Coffee Cupcakes with Kahlua Liqueur
Almond Coffee Cupcakes with Kahlua Liqueur might be a good recipe to expand your side dish recipe box. One serving contains 279 calories, 2g of protein, and 12g of fat. For $1.14 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a budget friendly recipe for fans of American food. This recipe from Foodista requires icing, butter, coffee liqueur, and instant coffee powder. A few people made this recipe, and 22 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 5%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Kahlua Coffee Liqueur, Better than Kahlua – How to Make Coffee Liqueur, and Gluten Free Coffee Liqueur (aka Likuah) or Kahlua.
Servings: 6
Ingredients:
1/4 cup Almond meal - 30g
40g Butter, melted
1/4 cup Kahlua coffee liqueur
2 Egg whites - 80g
chocolate icing
1/2 cup Icing sugar - 55g
2 tsp Instant coffee powder
2 tbsp Plain flour, sifted
Equipment:
oven
mini muffin tray
muffin tray
skewers
whisk
bowl
wire rack
Cooking instruction summary:
- Preheat oven to 180C (335F). Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.
- Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.
- Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.
- Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
- You can serve them warm or store it in an airtight container for 2-3 days.
Step by step:
1. Preheat oven to 180C (335F).
2. Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.
3. Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.You can serve them warm or store it in an airtight container for 2-3 days.
Nutrition Information:
covered percent of daily need
