Recipe: Appetizing Espresso cupcakes with mascarpone cream

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Espresso cupcakes with mascarpone cream. For the mascarpone cream Beat the butter until soft, then sift in the icing sugar. Gradually beat in the mascarpone until smooth and creamy. Spoon a little mascarpone cream on top of each cake and sprinkle with instant coffee.

If you're looking for your new favorite frosting you need to give this recipe a try! No, not with the Sweet Valley High guy, but with Mascarpone Whipped Cream Frosting. We celebrated two birthdays at the library earlier this week and I made some mini cupcakes. You can cook Espresso cupcakes with mascarpone cream using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Espresso cupcakes with mascarpone cream

  1. You need 5 tbsp of /75g butter.
  2. Prepare 1/2 of cups,250g plain flour.
  3. It’s 2 tsp of baking powder.
  4. You need 1/4 of cup,50g light brown sugar.
  5. Prepare 1 of egg,beaten.
  6. Prepare 7 tbsp of cold strong black coffee.
  7. You need 3 tbsp of buttermilk.
  8. You need 1 of FOR THE MASCARPONE CREAM-.
  9. You need 175 grams of butter,softened.
  10. It’s 2 3/4 of cups/ 350 g icing sugar.
  11. It’s 1 cup of / 225g mascarpone.
  12. It’s 2 tsp of cold strong black coffee.
  13. Prepare 1 of ground cinnamon for dusting.

Chocolate cupcakes stuffed with espresso hot fudge, topped with a whipped Mascarpone buttercream and a playful bite of hazelnut brittle. Sounded good, and I knew the cupcake and hot fudge recipes were solid. Mascarpone cheese, with its buttery and tangy flavor, in combination with espresso, brings to these cupcakes a unique flavor that I adore! A fluffy vanilla cupcake with rich espresso filling is the best afternoon pick-me-up or after dinner treat you can imagine.

Espresso cupcakes with mascarpone cream instructions

  1. preheat oven to 350f/180c/gas4.Line a 12 hole muffin pan with paper cases..
  2. melt the butter.sift the flour and baking powder into a large bowl.stir in sugar..
  3. stir the egg and melted butter together and then stir in coffee and buttermilk.Gently stir into the dry ingredients until combined.spoon the mixture equally into the paper cases..
  4. Bake in the oven about 25 mins until risen and springy to the touch.Leave in the pan for 5mins and then place on wire rack to cool..
  5. To make the mascapone cream,beat the butter in a large bowl until soft and then sift in the sugar.Gradually add the mascapone until smooth and creamy.stir in the coffee..
  6. Spoon a littlt mascapone cream on top of each cupcake and sprinkle with ground cinnamon to decorate before serving..

A fluffy vanilla cupcake with rich espresso filling is the best afternoon pick-me-up or after dinner treat you can imagine. Mascarpone is a creamy Italian cheese that is most commonly known as a main ingredient in Tiramisu. With a sweeter taste than cream cheese, mascarpone is the perfect ingredient for a light and creamy frosting. The frosting tastes almost like a chocolate whipped cream, but more complex in flavor because of the mascarpone. Cupcakes: In a small bowl, stir coffee and espresso powder to combine.

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