Almond Coffee Cupcakes with Kahlua Liqueur

Name: Almond Coffee Cupcakes with Kahlua Liqueur
Total time: 45 min
Yield: 6 servings
Cuisine: American
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

If you want to add more lacto ovo vegetarian recipes to your recipe box, Almond Coffee Cupcakes with Kahlua Liqueur might be a recipe you should try. This recipe serves 6. One serving contains 279 calories, 2g of protein, and 12g of fat.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

279 kcal

Calories

2 g

Protein

12 g

Fat

37 g

Carbs

Ingredients

For 6 servings

Estimated cost~€1.60 · ~€0.25/serving

Instructions

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.