The first time I made these cupcakes I found that though the apple sauce made it moist, I can’t go over board with replacing the eggs with it. The cake lost some body and structure because there wasn’t’ enough protein in the batter. But that is the fun of baking. Edible chemistry. Every dish an experiment. 🙂

2 tablespoons boiling water
8 teaspoons instant coffee granules
1/3 cup nonfat milk
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup  + 1/8 cup granulated sugar
1/4 cup  + 1/8 cup splenda
5 tablespoons butter substitute
2 teaspoons vanilla extract
3 egg whites or 5 tablespoons egg substitute
1 tablespoon applesauce

Espresso syrup:
1/4 cup sugar substitute
1/4 cup water
1/4 cup instant coffee granules
2 tablespoons maple or pecan syrup
1/4 teaspoon vanilla extract

2 tablespoons powdered sugar

Preheat oven to 350°.
in a small bowl combine boiling water and instant coffee. Stir till desolved. Stir in milk.

Beat sugars, butter substitute, and vanilla extract together at medium speed until well blended. Add eggs and apple sauce slowly till well blended. Then add coffe mixture. Last, add all the dry incrediants, starting with the baking soda and salt. End with slowly adding the flour till it’s smooth.

Line 12 cupcake cups with paper or use silicon cups. Fill each one 2/3rds of the way up and bake for 20min at 350deg. Check to see if they are done with the toothpick test.  (clean = done) Take out of the oven and cool in pan.

Prepare the syrup for the top:
In a small saucepan combine all ingredients. Stir till everything is blended and bring to a boil for 1min. Reduce heat and simmer for 3 min. Poke holes in the top of your cupcakes so the syrup can reach the insides. Using a basting brush, brush the tops of the cakes. I didn’t use all of the syrup when I made them myself but if you want a stronger flavor, use it all. Wait for the syrup to dry and cool.

Use a wire mesh or sifter to sprinkle the powdered sugar over the cakes.


Original recepie from CookingLight