Oct 15

Chocolate-Espresso Cupcakes



1 cup Gold Medal® all-purpose flour
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
2  egg whites
1  whole egg
1 cup sugar
1/4 cup canola or vegetable oil
1/2 cup light chocolate soymilk
2 teaspoons instant espresso coffee granules
1 1/2 teaspoons vanilla
Powdered sugar, if desired
  • Step 1 Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  • Step 2 In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. Alternately add flour mixture and soymilk, beating on low speed after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups (about 3 tablespoons each).
  • Step 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Step 4 Just before serving, sift powdered sugar over tops of cupcakes.
Source: http://www.livebetteramerica.com/

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