Coffee Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons boiling water
• 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
• 1/3 cup low-fat buttermilk
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 5 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons instant espresso granules or 1/4 cup instant coffee granules
• 2 tablespoons light corn syrup
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Recipe

• 1 preheat oven to 350°.
• 2 to prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. stir in buttermilk.
• 3 lightly spoon flour into dry measuring cups; level with a knife. combine flour, baking soda, and salt, stirring well with a whisk.
• 4 place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). add eggs, 1 at a time, beating well after each addition. add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
• 5 spoon batter into 12 muffin cups lined with paper liners. bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
• 6 to prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. reduce heat; simmer 3 minutes. pierce the cupcake tops several times with a wooden skewer. brush espresso syrup evenly over the cupcakes. cool completely on wire rack. sprinkle with powdered sugar.