Emily Made That: Almond Espresso Cupcakes

I love espresso! I love how smooth and intense it can be, and I love how bold of a flavor it has. The lightness and sweetness of the almond compliments it perfectly, making for a cupcake match made in heaven!

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract

Frosting/Syrup:

1/3 cup brewed espresso (or strong coffee)

2 tbsp raw sugar

1 cup butter

3 cups confectioners' sugar

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined.

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Combine hot brewed coffee with the raw sugar until it dissolves completely. Add the vanilla and almond extracts.

Brush this coffee syrup on the tops of the cupcakes to add some of the coffee flavor into the cupcakes. When you are done, don't throw out the syrup! You'll need it for the frosting!

For the frosting, beat the butter until it is light and fluffy. Add in the rest of the syrup, and keep beating for 3 to 5 minutes...it will look like it is separating, but adding the sugar will fix that, so don't worry!! :)

Beat in the confectioner's sugar one cup at a time. Beat for 3 to 5 minutes to make the frosting nice and fluffy.

Pipe the frosting with a closed star tip.