coffee – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 18 Apr 2017 00:20:14 +0000 en-US hourly 1 Cardamom Kahlua Gluten-free Cupcakes https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/ https://theherbalbakeshoppe.com/recipe/cardamom-kahlua-gluten-free-cupcakes/#respond Sun, 31 Jan 2016 21:10:34 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1413
cardamom kahlua cupcakescardamom kahlua cupcakes
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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
Servings Prep Time
24cupcakes 1hour
Cook Time
20minutes
Ingredients
For cupcakes
  • 3 organic eggs, separated
  • 3/4cup organic granulated sugar
  • 1/2cup organic unsalted butter1 stick
  • 1cup organic brown sugar
  • 2 1/4cup plantain flourcan substitute organic all-purpose flour
  • 1/2cup unsweetened cocoa powderrecommend Dagoba brand
  • 1½ tsp baking soda
  • 3/4cup cardamom coffee, cooled
  • 3/4cup Kahlua
For icing
  • 6tbsp organic unsalted butter, softened
  • 2cup organic powdered sugar, sifted
  • 3tbsp unsweetened cocoa powder
  • 1tbsp Kahlua
  • 1-2tbsp hot cardamom coffee
For cardamom coffee
  • 10oz water
  • 1 1/2scoop ground coffee
  • 1tbsp cardamom powder
Instructions
For cardamom coffee
  1. Prepare cardamom coffee in drip coffee maker or French press. Add cardamom powder directly to coffee grounds and then make coffee normally.
For cupcakes
  1. Preheat oven to 350°F. Line cupcake pan with paper liners or place foil liners on cookie sheets.
  2. 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.
  3. 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.
  4. In medium bowl, whisk together plantain flour, cocoa powder, and baking soda.
  5. 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.
  6. Gently fold beaten egg white sugar mixture into batter.
  7. 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.
  8. 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
  1. Sift together powdered sugar and unsweetened cocoa powder.
  2. Place butter in bowl of electric mixer. Gradually add sugar cocoa powder mixture, beating on high after each addition.
  3. 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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