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:

  1. 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.
  2. 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.
  4. Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
  5. 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:

Quickview
279 Calories
2g Protein
12g Total Fat
36g Carbs
0% Health Score
Limit These
Calories
279
14%

Fat
12g
19%

  Saturated Fat
4g
28%

Carbohydrates
36g
12%

  Sugar
32g
36%

Cholesterol
14mg
5%

Sodium
116mg
5%

Alcohol
2g
12%

Caffeine
10mg
3%

Get Enough Of These
Protein
2g
5%

Vitamin B2
0.15mg
9%

Selenium
3µg
4%

Vitamin K
4µg
4%

Vitamin E
0.58mg
4%

Vitamin A
166IU
3%

Fiber
0.56g
2%

Iron
0.37mg
2%

Folate
7µg
2%

Vitamin B3
0.32mg
2%

Vitamin B1
0.02mg
2%

Calcium
13mg
1%

Manganese
0.02mg
1%

Potassium
42mg
1%

Phosphorus
11mg
1%

covered percent of daily need
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