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Cardamom Kahlua Gluten-free Cupcakes
In many Asian and Middle Eastern cultures, cardamom coffee represents hospitality, a special way to welcome guests into a home. Cardamom with its warming and healing capabilities seems the perfect beverage blend addition. In these cupcakes, the flavor is subtle, but welcoming all the same.
| Servings | Prep Time |
| 24cupcakes | 1hour |
| Cook Time |
| 20minutes |
|
|
Ingredients
- For cupcakes
- 3 organic eggs, separated
- 3/4 cup organic granulated sugar
- 1/2 cup organic unsalted butter 1 stick
- 1 cup organic brown sugar
- 2 1/4 cup plantain flour can substitute organic all-purpose flour
- 1/2 cup unsweetened cocoa powder recommend Dagoba brand
- 1½ tsp baking soda
- 3/4 cup cardamom coffee, cooled
- 3/4 cup Kahlua
- For icing
- 6 tbsp organic unsalted butter, softened
- 2 cup organic powdered sugar, sifted
- 3 tbsp unsweetened cocoa powder
- 1 tbsp Kahlua
- 1-2 tbsp hot cardamom coffee
- For cardamom coffee
- 10 oz water
- 1 1/2 scoop ground coffee
- 1 tbsp cardamom powder
Units:
Instructions
For cardamom coffee
- Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
- Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
- Separate eggs, reserve yolks. Place egg whites in bowl of electric mixer and beat on high until holds soft peaks. Gradually add granulated sugar, beating after each addition. Continue to beat until holds stiff peaks. Set aside.
- In large mixing bowl, cream softened butter with brown sugar until well blended and smooth. Add egg yolks, one at a time, beating well after each addition.
- In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
- Gradually add dry ingredients to creamed butter, sugar and egg mixture, alternating with cool cardamom coffee and Kahlua. Approximately three additions of each will be needed. Beat well after each addition.
- Gently fold beaten egg white sugar mixture into batter.
- Using ¼ cup measuring cup, fill cupcake liners. Bake 20-25 minutes until tops begin to puff and form cracks on top. Toothpick test may not come out completely clean.
- Cool on wire racks for 5 minutes and then remove cupcakes from pan placing directly on wire rack and cool completely. Ice tops when cool.
For icing
- Sift together powdered sugar and unsweetened cocoa powder.
- Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
- After ½ sugar is added, add Kahlua and hot coffee continue to beat on high. Remove from mixer and beat in remainder of sugar and cocoa powder using a wooden spoon. Beat until smooth, adding additional coffee as needed.
Recipe Notes
*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cupcakes use organic eggs, sugars and unsalted butter if available.
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cardamom powder
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