• prep: 25 min
• cook: 14 min
• total: 39 min

servings:

Intense coffee cupcakes with a meringue frosting

• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil (you can also use vegetable oil)
• 1 tablespoon vanilla extract (use pure, not imitation )
• 2/3 cup brewed coffee
• 2 1/2 teaspoons instant coffee powder
• 7 egg whites
• 2 cups sugar
• 1 1/2 teaspoons vanilla extract

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