Espresso cupcakes with mascarpone cream

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Espresso cupcakes with mascarpone cream. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Espresso cupcakes with mascarpone cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Espresso cupcakes with mascarpone cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Espresso cupcakes with mascarpone cream is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espresso cupcakes with mascarpone cream estimated approx 40 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Espresso cupcakes with mascarpone cream using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Espresso cupcakes with mascarpone cream:

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

Instructions to make to make Espresso cupcakes with mascarpone cream

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.

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