I came up with these from the chiffon cake recipe posted earlier this month. They're delish! I include the recipe for whipped cream, but canned is just as good in this particular dish. Enjoy :)
3/4c cake flour
1 1/2 tsp baking powder
1/2tsp kosher salt
5 large eggs, separated
1/2 c sugar with 3 tbsp separated
1/4c water
1/4c instant cappucino powder
1/4c vegetable oil
1 tsp vanilla extract
5/8 tsp cream of tartar
1/2c heavy whipping cream
3 tbsp confectioners sugar
2 tbsp kahlua
Preheat the oven to 325 degrees. Mix your egg yolks, oil, sugar, cappucino powder and vanilla. Using an electric mixer, beat until they're at the ribbon stage. Add your dry ingredients and beat well.
Whip your egg yolks with an electric mixer and add the remaining sugar. Beat until stiff peaks form and gently fold into your batter. Scoop into cupcake pans with liners, about 3/4 full. Bake for 30 minutes *remember, DO NOT OPEN THE OVEN!*
Whip your cream and confectioners sugar until creamy -- don't overbeat unless you want butter. When you take the cupcakes out of the oven drizzle with the kahlua. When they cool completely frost the top with whipped cream. Chill for an hour before serving.
