Espresso Cupcakes with Clementines
Ingredients
- For the filling
- 250 grams Clementine (or mandarins, canned)
- 200 grams cream cheese
- 200 grams Quark
- 80 milliliters vegetable oil
- 4 Tbsps powdered sugar
- 2 Tbsps Cointreau
- 2 Tbsps Orange juice
- 1 tsp Orange zest
- For the cupcake batter
- 300 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp lemon zest
- 3 Tbsps Cocoa
- 2 small eggs
- 150 grams brown sugar
- 120 grams butter
- 120 grams Mascarpone
- 80 milliliters cold Espresso
Preparation steps
For the cupcake batter: Beat the eggs with the sugar and butter until fluffy. Beat in the oil, mascarpone and espresso. Mix the flour with the baking powder and cocoa, and then fold into the egg mixture. Line a muffin tin with paper cups and divide batter among cups. Bake the cupcakes in a preheated overn at 180°C (approximately 350°F) for 20-30 minutes.
Let the cupcakes cool slighlty, then turn out of tin and let cool completely on a wire rack. Remove the paper cups and split the cupcakes horizontally.
For the filling: Drain the clementines. Mix the cream cheese and quark with the powdered sugar, orange juice, and Cointreau until smooth.
Using a pastry bag fitted with a plain tip, pipe filling over cupcake bottoms. Layer with clementines and replace the cupcake tops. Garnish with the remaining filling and place a piece of clementine on each before serving.
