Almond Coffee Cupcakes with Kahlua Liqueur – Eat With Your Eyes


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

  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.


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