Vegetarian

Almond coffee cupcakes with kahlua liqueur

Name: Almond coffee cupcakes with kahlua liqueur
Total time: 45 min
Yield: 6 servings
Ingredients: 28 g almond flour; 40 g butter; 59 ml kahlua; 2 egg whites; 6 servings vanilla frosting; 60 g powdered sugar; 2 tsps instant coffee powder; 2 Tbsps flour

Almond Coffee Cupcakes with Kahlua Liqueur is a delicious lacto-ovo vegetarian dessert. This recipe covers 2% of your daily requirements of vitamins and minerals and is perfect for serving during special occasions or as a treat.

Ingredients

almond flour

28 g

butter

40 g

kahlua

59 ml

egg whites

vanilla frosting

6 servings

powdered sugar

60 g

instant coffee powder

2 tsps

flour

2 Tbsps

Method

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.

Nutrition:

279 kcal

Carbs

36 g

Fat

12 g

Protein

2 g

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