Senin, 14 Oktober 2013

Chocolate Espresso Cupcakes


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


  • 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 :

  • Cooking Tips : 

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