Description
Makes 6 Cupcakes
Ingredients
Units
Scale
For the Cupcakes –
- 90g Unsalted Butter
- 90g Caster Sugar
- 1 Large Free
- 90g Self Raising Flour
- 1/4 tsp Vanilla Extract
- A Splash of Milk, of your choice
For the Mascarpone Frosting –
- 145g Mascarpone Cheese
- 74g Double Cream
- 120g Icing Sugar
- 1/4 tsp Vanilla Extract
For Decorating –
- 4 1/2 tsp Coffee Liqueur
- 50g Cocoa Powder
Instructions
- Preheat the oven to 180C. Line a muffin tray with cupcake cases and set aside.
- For the cupcakes, in a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the egg, then add the flour and vanilla extract and mix well. Spoon the mixture in to the baking cases and bake for 20 minutes until risen and golden.
- When they come out the oven, carefully using a toothpick, prick holes into the sponge all the way around the sponges and down to the bottom without piercing the paper cases.
- Pour over 3/4tsp of coffee liqueur over each of the cupcakes, don’t want to soak them too much or they will be soggy. Leave to cool fully.
- Make the frosting. In a stand mixer, beat the mascarpone until smooth, beat in the icing sugar and vanilla in stages, until fully incorporated.
- Mix in the double cream in and beat on medium speed for 2-3 minutes until light and fluffy. Transfer to a wide nozzle piping bag and chill in the fridge until the cupcakes are fully cooled.
- To decorate, staying in one spot and close to the cupcake surface, pipe a good blob of the mascarpone frosting until a majority of the cupcake surface is frosted.
- Dust liberally with cocoa powder over the frosting and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: Italian