Coffee Cupcakes

COFFEE CUPCAKES

  HEALTH BENEFITS

Coffee contains antioxidants that may offer some cardiovascular protection, and research is showing that it reduces the likelihood of developing diabetes, which is itself a major heart disease risk factor. But it also increases homocysteine levels and may have negative effects on the aorta. In general, when a risk factor has been carefully studied and the results flip back and forth like this, it often means that if there is any harm or benefit, it’s pretty minor.

Ingredients

• Cupcakes:
• 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 
•  
• Espresso syrup:
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
• 2 tablespoons light-colored corn syrup
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Preparation

• Preheat oven to 350°.
• To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
• 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.
• 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.
• 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.