Vanilla coffee cupcakes topped with mascarpone cream
Vanilla-coffee produces an absolutely incredible crumb, so I especially recommend them. The cream they have is very gentle, not greasy and at the same time keeps its shape perfectly.
Ingredients
- 210 gr flour + 1 tsp. baking powder
- 1/2 h. l. year
- 60 g butter
- 85 g milk
- 200 g sugar
- 4 eggs and 1 yolk
- 200 g thick sour cream
- 250 g of mascarpone
- 1 pack of curd cheese (125 g)
- 100 g powdered sugar
- 1 drop of food coloring
- 100 g strong coffee (espresso)
- 2 tbsp. l. Amaretto (or other favorite liqueur or wine)
- 40 g sugar
Cooking
Step 1
Mix dry ingredients for cupcakes: flour, baking powder and salt.
Step 2
In a small bowl, combine butter and milk. Heat in the microwave until the butter is melted and stir.
Step 3
In a mixer bowl, combine 4 eggs and 1 yolk + sugar (200 g) and beat well until the sugar dissolves. The mass should become pale and very lush, increasing in volume.
Step 4
Stir dry ingredients in two to three steps. I do this with a mixer at low speed.
Step 5
And now in a cup with an oil mixture, transfer 3-4 tbsp. l. dough, mix and pour back to the whole dough.
Step 6
Line a cupcake pan with paper baskets and fill 3/4 full with batter.
Step 7
Bake at 160 degrees for 20-25 minutes. As soon as a golden crust appears, take it out.
Step 8
Prepare the syrup - mix hot strong coffee, alcohol and sugar. Mix well and soak cooled cupcakes with it. You can do this with a brush in several stages, or even drive the liquid with a syringe. But don't overdo it so the cupcakes don't get too wet.
Step 9
For the cream, beat all the ingredients with a mixer at a fairly high speed. If desired, add a drop of food gel coloring. Transfer the cream to a cornet with a star tip and place the caps on top of the cupcakes. The cream holds its shape very well.
Step 10
Cupcakes should be stored in the refrigerator (up to two days).