Almond Coffee Cupcakes with Kahlua Liqueur

Almond Coffee Cupcakes with Kahlua Liqueur

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. For $1.14 per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up almond meal - 30g, butter, kahlua coffee liqueur, and a few other things to make it today. 22 people found this recipe to be delicious and satisfying. It works well as a dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is improvable. Similar recipes are Better than Kahlua – How to Make Coffee Liqueur, Gluten Free Coffee Liqueur (aka Likuah) or Kahlua, and Kahlua Chocolate Cupcakes With Kahlua Frosting.

Ingredients

You need the ingredients below to cook it

  • almond meal - 30g

    almond meal - 30g

    Almond meal - 30g

    28 grams

  • butter

    butter

    Butter, melted

    40 grams

  • kahlua coffee liqueur

    kahlua coffee liqueur

    Kahlua coffee liqueur

    59 milliliters

  • egg whites - 80g

    egg whites - 80g

    Egg whites - 80g

    2 Items

  • chocolate icing

    chocolate icing

    chocolate icing

    6 servings

  • icing sugar - 55g

    icing sugar - 55g

    Icing sugar - 55g

    60 grams

  • coffee powder

    coffee powder

    Instant coffee powder

    2 teaspoons

  • flour

    flour

    Plain flour, sifted

    2 Tbsps

Instructions

Let's follow the instructions for cooking it

  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.