Chocolate Espresso Cupcakes

Ingredients

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

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 : 

• Enjoy Cooking Just As Much As You Enjoy Eating Good Food
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  Cooking Techniques And Tricks Of The Pros
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  If you are using metal skewers, avoid ones with rounded surfaces and try ones with square or beveled designs.
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