Senin, 14 Oktober 2013

Chocolate Espresso Cupcakes




Ingredients

cup Gold Medal® all-purpose flour
1/2 
cup unsweetened baking cocoa
1/2 
teaspoon baking soda
1/4 
teaspoon salt
egg whites
whole egg
cup sugar
1/4 
cup canola or vegetable oil
1/2 
cup light chocolate soymilk
teaspoons instant espresso coffee granules
1 1/2 
teaspoons vanilla
Powdered sugar, if desired


Directions

  • Step1Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  • Step2In 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).
  • Step3Bake 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.
  • Step4Just before serving, sift powdered sugar over tops of cupcakes.
    from : www.livebetteramerica.com

  • Cooking Tips : 

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