Almond Coffee Cupcakes with Kahlua Liqueur

Vegetarian
Almond Coffee Cupcakes with Kahlua Liqueur
45 min.
6
279kcal

Suggestions

These Almond Coffee Cupcakes with Kahlua Liqueur are a delightful treat for coffee and chocolate lovers alike. They're moist, fluffy, and packed with a rich coffee flavor, while the Kahlua liqueur adds a delightful kick. These cupcakes are perfect for any occasion, whether you're looking for an afternoon pick-me-up or an elegant dessert to impress your guests.

The combination of almond flour and coffee creates a unique and irresistible flavor profile. The almond flour adds a nutty depth to the cupcakes, while the coffee provides a bold and robust kick. The result is a cupcake that's incredibly moreish, with a flavor that lingers long after the last bite.

These cupcakes are also incredibly versatile. While they're delicious on their own, you can take them to the next level by adding a generous drizzle of chocolate icing or a simple dusting of powdered sugar. The decoration options are endless, allowing you to customize these cupcakes for any theme or occasion.

Whether you're a coffee connoisseur or simply looking for a unique dessert, these Almond Coffee Cupcakes with Kahlua Liqueur are sure to impress. They're easy to make, and the aroma of freshly brewed coffee and almonds will fill your kitchen with warmth and delight. So, why not give them a try and experience the perfect blend of flavors for yourself?

Ingredients

  • 0.3 cup almond flour 
  • 40 butter melted
  • 0.3 cup rum / brandy / coffee liqueur 
  •  egg whites 
  • servings chocolate icing 
  • 0.5 cup powdered sugar 
  • tsp coffee instant
  • tbsp flour plain sifted

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • skewers
  • muffin tray
  • mini muffin tray

Directions

  1. Preheat oven to 180C (335F).
  2. Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.
  3. Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.You can serve them warm or store it in an airtight container for 2-3 days.

Nutrition Facts

Calories279kcal
Protein3.65%
Fat41.39%
Carbs54.96%

Properties

Glycemic Index
28
Glycemic Load
9.56
Inflammation Score
-1
Nutrition Score
1.77%

Nutrients percent of daily need

Calories:279.31kcal
13.97%
Fat:12.33g
18.96%
Saturated Fat:4.44g
27.72%
Carbohydrates:36.82g
12.27%
Net Carbohydrates:36.26g
13.18%
Sugar:32.3g
35.88%
Cholesterol:14.33mg
4.78%
Sodium:112.15mg
4.88%
Alcohol:2.13g
11.85%
Caffeine:10.47mg
3.49%
Protein:2.44g
4.89%
Vitamin B2:0.15mg
8.54%
Selenium:3.04µg
4.35%
Vitamin K:4.12µg
3.92%
Vitamin E:0.58mg
3.9%
Vitamin A:166.6IU
3.33%
Fiber:0.56g
2.25%
Iron:0.37mg
2.04%
Folate:7.42µg
1.85%
Vitamin B3:0.32mg
1.58%
Vitamin B1:0.02mg
1.55%
Calcium:13.89mg
1.39%
Manganese:0.02mg
1.21%
Potassium:42.1mg
1.2%
Phosphorus:11.85mg
1.18%
Source:Foodista
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