Almond Coffee Cupcakes

12 Egg Whites (cold)

3 Tablespoons Espresso (room temperature)

1 Tablespoon Lemon Juice

1 teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

1 teaspoon Cream of Tartar

1 1/2 Cups Granulated Sugar

1 cup All-purpose Flour

1 Tablespoon finely ground Espresso Beans

1/2 teaspoon Salt

Preheat your oven to 325°F. Line cupcake pans with liners (recommended) or spray with cooking oil.

Combine the 12 Egg Whites, 3 Tbsp Espresso and 1 Tbsp Lemon Juice. Add 1 tsp Vanilla and 1/2 tsp Almond Extract. Sprinkle in 1 tsp Cream of Tartar. Use an electric mixer and beat on high speed. Beat until mixture is foamy and has tiny bubbles. This will take approximately 2-3 minutes.

Add ONLY 3/4 Cup of the Sugar. Add Sugar gradually and beat until the foam is creamy white. Do not over beat.

In a separate bowl combine the remaining dry ingredients: 3/4 Cup Sugar, 1 Cup Flour, 1 Tbsp Espresso beans, and 1/2 tsp salt.

Gently fold the dry ingredients into the egg white mixture. Mix carefully with a rubber spatula or wooden spoon until completely incorporated.

Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool in the pan.

Now it is time to enjoy! Look for a coffee recipe such as a Vanilla Breve to go with these great cupcakes or just have a straight cup of coffee. Either way your in for a real treat!