Tuesday 19 March 2013

Coffee and Mascarpone Cupcakes Recipe

Today's cupcake recipe is for a classic Italian-inspired flavour combination. And what could be more Italian (at least in terms of cakes and desserts) than the mixture of mascarpone cheese and coffee!

The cupcake, based on a classic vanilla cupcake batter is flavoured with coffee, whilst the frosting is based on Mascarpone cheese.

A classic combination that's a real delight to eat.

Coffee and Mascarpone Cupcakes

Serves: 12
Italian-inspired cupcakes with a coffee sponge topped with mascarpone cheese frosting and a dusting of cocoa powder


125g (4 oz) butter, softened
125g (4 oz) caster sugar
2 eggs
150g (5 oz) self-raising flour
4 tbsp strong coffee, cold

For the Topping:
75g (3 oz) mascarpone cheese
200ml (4/5 cup) double cream
2 tbsp icing sugar
cocoa powder, for dusting


Cream together the butter and caster sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition (add a spoonful of flour with each egg to prevent them from curdling). Now mix in the remaining flour and the coffee, beating until the batter is smooth.

Line the wells of a 12-hole muffin tin with silicone or paper cases then divide the batter between them, filling the cases no more than 2/3 full. Bake for between 15 and 20 minutes, or until well risen and springy to the touch. When done remove from the oven and turn out onto a wire rack to cool completely.

For the frosting, beat together the mascarpone and 50ml (1/5 cup) of the cream until smooth, then add the icing sugar and whisk vigorously until light and creamy. Add the remaining cream to a bowl and whip to soft peaks then fold into the mascarpone cheese mixture. Set aside in the refrigerator to chill for 15 minutes.

Spoon the chilled mascarpone cream mixture onto each cupcake then place in the refrigerator to chill for 60 minutes.

Dust with cocoa powder and serve immediately.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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