Espresso cupcakes Recipe-
1/2 cup of coconut milk
1/4 cup of honey
1/2 cup of espresso or coffee
2 tsp of vanilla bean scraped
2 cups of almond flour
1/2 cup of coconut powder
1/3 cup of cocoa powder
1 tsp of baking soda
2 tsp of white sugar
1/2 tsp of salt
1/4 cup of sour cream or Greek yogurt
Preheat the oven to 350 degrees or 180 celsius and line a muffin tin with paper liners.
In a mixer, add coconut milk, eggs and honey. (Make sure to blend well.) Mix in the espresso very slowly. Make sure the coffee isn’t too warm, because you do not want to cook the eggs. Now add in the vanilla bean.
In a large bowl add in the flour, powders, baking soda, sugar and salt.
Stir to combine. Pour in the liquids to the dry ingredients. Add in the sour cream and blend. Your batter will be a bit runny but thats okay. Using a ice cream scooper fill the muffin tins 3/4 full with batter. Bake for about 25-30 minutes or until toothpick comes out clean. Yields- 12 cupcakes
Butter cream frosting-
1/2 stick of butter- at room temperature
1/2 cup of cream cheese
3 1/2 tsp of powder sugar, or more for a sweeter taste
3 tablespoons of espresso
In a bowl mix together butter, cream cheese, and powder sugar until combined. Slowly add in the cooled coffee. Mix to combine. Frost the cooled cupcakes.
Kali Orexi, Bon Apetite!