A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage
Close

Print This Recipe

Espresso Cupcakes

Get Ready

Servings: Makes 18 cupcakes

Cook Time: 16 minutes

Prep Time: 35 minutes

Ingredients

1 1/2 cup White cake flour, unsifted
1 1/4 cup Sugar
5 each Large eggs, separated
1/4 cup Espresso
1/2 teaspoon Vanilla extract
1/4 teaspoon Salt
4 tablespoon Nonfat/skim milk, calcium fortified (Topping)
4 oz dark chocolate (Topping)

Directions

1. Preheat oven to 350 degrees F. Place paper baking cups into every other cup of a cupcake tin. Spray baking cups with nonstick cooking spray and fill each remaining cup with 1/4 cup water.
2. In a medium bowl, using a whisk, combine cake flour with 1/4 cup of the sugar.
3. In a large bowl, mix 3/4 cup of the sugar and egg yolks at high speed until thick and very pale, about 3 minutes, scraping down sides often. Add espresso, vanilla extract, and salt to mixture and beat at low speed until blended. Add flour mixture and beat, scraping down sides, until blended.
4. In a separate bowl with very clean beaters, beat egg whites at high speed until soft peaks appear. Gradually add remaining 1/4 cup sugar, and continue beating until stiff peaks form.
5. Fold a quarter of egg white mixture into egg yolk batter to lighten it; then fold in remaining whites.
6. Use a measuring cup to ladle batter into baking cups, filling each just over 3/4 full. Bake about 14 to 16 minutes, until light golden brown on top. Tops should bounce back and feel dry when you touch them. Cool cupcakes on wire rack. Repeat with remaining batter.
7. While cupcakes cool, prepare topping. In a microwaveable dish, combine milk and dark chocolate. Heat on high for about 30 seconds, then stir until chocolate melts and mixture is smooth.
8. Dip tops of cupcakes into chocolate, spreading topping thinly with a spatula if necessary. Let stand about 15 minutes before serving.
Source: Hannaford fresh Magazine, January - February 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 18 cupcakes
Base Nutrients
Calories 130 kcal (7%)
Calories from Fat 36
Total Fat 4 g (6%)
Saturated Fat 2 g (10%)
Cholesterol 60 mg (20%)
Sodium 55 mg (2%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 1 g (4%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

send to printer

loading