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Coffee Cupcakes

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1. Preheat the oven to 325°F. Line cupcake pans with liners.

2 Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract. With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3 minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.

4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden spoon until completely integrated.

5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry ingredients are fully integrated. You can look at this guide for more.

You will need:

12 egg whites, cold
3 tablespoons espresso, at room temperature
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 tablespoon ground espresso beans
1/2 teaspoon salt