Mini Espresso Cupcakes - Recipe

for the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
pinch of salt
1/2 cup malted milk powder
1/4 cup dark espresso coffee
1 cup confectioners/icing sugar
2 eggs
1/2 cup unsalted butter, softened

1. Preheat the oven to 350F. Sift the flour, baking powder and salt into an medium bowl. Combine the milk powder and coffee in a small bowl. Beat the sugar, eggs and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon a heaping tablespoon into each well of a mini muffin tin lined with mini baking cups. Bake for 15 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes.

for the frosting:
1 cup unsalted butter, softened
3 cups icing sugar, sifted
1 tbsp. instant coffee granules
2 tsp. hot coffee
1 tsp. vanilla extract
chocolate covered coffee beans, if desired for garnish

2. Beat the butter and icing sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Frost each cupcake with a beveled spatula or piping bag fitted with an open star tip. Top each cupcake with a chocolate covered coffee bean, if desired.

Makes approximately 18 mini cupcakes

*thanks to javacupcake.com for this great picture and idea*

Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus, Poppy Seed & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
3 tbsp. poppy seeds
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, and the poppy seeds stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten

Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins