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

Ingredients:

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

Method:

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.

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