Italian · Dessert
Coffee Cream Cupcakes
A lightened Italian-inspired coffee cupcake built on a whey-boosted cocoa sponge soaked with real espresso, finished with a whipped coffee-yogurt frosting instead of buttercream, keeping every cupcake well under 250 calories without losing the espresso hit.
$1
15 minsPrep
17 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
209Calories
13.5gProtein
4.3gFat
29.3gCarbs
11.7gSugar
1.4gFiber
362mgSodium
63mgChol
2.2gSat Fat
226mgPotassium
108mgCalcium
1.7mgIron
0.4mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Sift the cake flour, cocoa powder, whey protein concentrate, baking powder and salt together into a bowl.
3
In a separate bowl whisk the egg, greek yogurt, skim milk, cooled espresso, sugar and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, taking care not to overmix the protein-bearing batter.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until a skewer inserted in the centre comes out clean and the tops spring back lightly.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 25 minutes.
8
Whip the greek yogurt for the frosting with the dissolved coffee and stevia extract until thick and smooth.
9
Once the cupcakes are fully cool, top each with the whipped coffee-yogurt frosting and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted cake flour
- 0.6 oz18g sugar white
- 0.1 oz2g baking powder
- 0 oz1g salt
- 5/85/8 eggs, beaten (30g)
- 1.1 oz30g greek yogurt
- 0.7 oz20g skim milk
- 0.4 oz10g cooled espresso
- 0.1 oz2g vanilla extract
- 0.2 oz6g cocoa powder
- 0.5 oz14g whey protein concentrate
- 1.6 oz45g whipped with coffee-instant-powder and stevia-extract until thick greek yogurt
- 0.1 oz3g dissolved in 1 tsp hot water coffee instant powder
- 0 oz1g stevia extract
