Italian coffee cupcakes

25 Okt

I had some amaretto icing left over from yesterday, the perfect excuse to make some more cupcakes! Martha Stewart has a lovely recipe for Irish coffee cupcakes, but since there was amaretto in the icing, I decided to make them Italian coffee cupcakes instead.

The taste was really rich, the perfect comfort food for such a sad day…

Italian Coffee cupcakes

Ingredients (for 9 cupcakes)

  • 125g flour
  • 2 Tbsp cacao powder
  • 2 tsp baking powder
  • a pinch of salt
  • 4 Tbsp water
  • 1 Tbsp instant coffee
  • 1 Tbsp soy milk (or milk, in that case use 5g more sugar)
  • 2 Tbsp amaretto (almond flavoured liqueur)
  • 115g margarine
  • 75g cane sugar
  • 1 egg (I used chia seeds: how to make chia egg replacer)
  • Optional for garnishing: amaretto icing (recipe) and 1 Tbsp cacao powder

Directions

  • Preheat oven to 190°C.
  • Sift the flour, cacao powder, baking powder and salt into a bowl.
  • Pour the water over the instant coffee. Combine with the soy milk and the amaretto.
  • Beat the margarine and cane sugar until creamy and light (about 5 minutes)
  • Add the egg (or chia seed egg substitute) and stir it nicely into the margarine mixture.
  • Beat in 1/3 of the flour mixture, alternating with 1/3 of the coffee-milk mixture, until everything is added. Stir between the additions.
  • Fill the holes of a cupcake tin for 3/4.
  • Bake the cupcakes for 15 minutes.
  • Let them cool down for a couple of minutes, and then turn out the cupcakes from the tins. Let them cool down further on a wirerack.
  • I garnished them with amaretto icing (recipe) and 1 Tbsp cacao powder.

Source: adapted from Martha Stewart

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