Ingredients
- 1 cup plus 2 TBSP milk
- 1 & 1/2 tsp espresso powder
- 2 tsp vanilla
- 1 and 3/4 sticks unsalted butter
- 5 large egg whites
- 3 and 1/4 cup sifted cake flour (sift first, then measure)
- 1 and 1/2 TBSP baking powder
- 1/4 tsp kosher salt
- 1 and 3/4 cups sugar
- 1 TBSP hazelnut syrup
Preparation
Step 1
Combine the milk with the espresso powder and vanilla. (Look for instant espresso powder near the Sanka.) Leave on the counter to come to room temperature. Set out the butter and egg whites to come to room temperature as well.
Meanwhile, preheat the oven to 350. Line 24 muffin cups with paper liners. Set aside.
Lightly whisk the sifted cake flour, baking powder and salt. Set aside.
Once the butter has come to room temperature, beat until smooth. Gradually add the sugar, beating until light and fluffy.
On low speed, add the flour mixture in three additions, alternating with the milk mixture, ending with the flour. Scrape the sides and bottom of the bowl between additions.
In a different bowl, use the whisk attachment to beat the egg whites until stiff peaks form. Fold in a bit of the beaten egg whites into the mixture until incorporated, then add the remainder, gently folding until combined.
Fill the muffin cups about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
Place on wire racks to cool for 10 minutes. Lightly brush with 1 tablespoon hazelnut syrup.
After 10 minutes, remove the cupcakes from the pans and cool completely on the racks.