Coffee and Cream Cucpakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup self-rising flour
- ¾ cup light brown sugar
- ½ cup butter (softened)
- 2 eggs (beaten)
- 1 Tbsp cold, strong, black Coffee
- For the mascarpone cream
- ¾ cup butter
- 3 ¼ cups powdered sugar
- 1 cup Mascarpone
- To decorate
- 7 tsps Instant Coffee powder
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
3.
Beat in the eggs and coffee, beating well until combined.
4.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Leave in the tins for 5 minutes then place on a wire rack to cool completely.
5.
For the mascarpone cream: beat the butter until soft, then sift in the icing sugar.
6.
Gradually beat in the mascarpone until smooth and creamy.
7.
Spoon a little mascarpone cream on top of each cake and sprinkle with instant coffee.
