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Cappuccino muffins (includes basic muffin mix)
Cappuccino muffins (includes basic muffin mix)
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Create flawless espresso coffee muffins with a burst of rich flavor.
Ingredients:
  • 1 eggwhite
  • 40.00 gm caster sugar, extra
  • 166.65 gm thickened cream, whipped
  • cocoa powder, for dusting
  • 375.00 gm self-raising flour
  • 107.50 gm caster sugar
  • 321.88 gm milk
  • 1 egg, lightly beaten
  • 90g butter, melted
  • 20.00 ml instant espresso coffee powder
Instructions:
  • Preheat your oven to 180°C and lightly grease a 6-hole, 3/4-cup capacity non-stick muffin pan.
  • Sift flour into a large bowl, then add caster sugar and mix together. Create a well in the center. In a separate container, combine milk, egg, butter, and coffee. Pour this milk mixture into the well. Stir with a large metal spoon until just combined, being careful not to over-mix.
  • Fill each muffin hole to three-quarters full with the mixture. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Let cool in the pan for 1 minute, then transfer to a wire rack to cool.
  • With an electric mixer, whisk egg whites in a small bowl until soft peaks form. Gradually add 2 extra tablespoons of caster sugar, beating constantly until mixture is thick and glossy. Gently fold the egg whites into the cream using a large metal spoon. Spoon the meringue mixture over the muffins, dust with cocoa powder, and serve.

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