These cupcakes are super easy and rather quick to make, if you're not counting the time they bake and the cooling down, these take less than 1 and a 1/2 hours!
Ingredients
For the sponge:
150 g softened unsalted butter
80 g caster sugar + 60 g caster sugar (for the egg whites)
1/2 tsp salt
4 egg whites
1 egg yolk
3 tablespoons of milk
150 g self-raising flour
1/2 teaspoon of vanilla extract
For the mascarpone icing:
3 egg yolks
100 g caster sugar
1 teaspoon of vanilla extract
50 g soft butter, cut into small cubes
2 gelatin leaves, soaked
250 g mascarpone
To soak + top:
good quality strong coffee
cocoa powder
Recipe
For the mascarpone icing:
Start with the mascarpone icing, which will set whilst you make the cupcakes. To do so, place the egg yolks with the sugar in a bowl over a saucepan on low heat filled with water, but the water mustn't touch the bottom of the bowl. Whisk continuously with an electric whisk whilst the egg yolks cook and the sugar dissolved. The mixture should become very thick and pale.
Once you cannot feel the sugar granules, you can remove the bowl from the heat and add in the softened gelatin and cubed butter, whisking to make sure they melt into the mixture.
Beat you mascarpone cheese until it is smooth and easy to work with.
Once the egg yolk mixture is completely cool, whisk in the beaten mascarpone cheese + vanilla extract. Make sure there are no lumps and then place the mixture in the fridge while you get on with the cupcakes.
For the sponge:
Beat the butter + 80 g of caster sugar + egg yolk + vanilla until super pale, about 5 minutes.
Sift in the flour and add in the milk and mix until combined.
In a separate bowl, whisk the egg whites with the salt, gradually adding in the 60 g of caster sugar until stiff peaks.
Fold the meringue into the cake batter in three stages and then place the batter into the cupcake case to about 3/4 full.
Bake for 18 minutes, or until golden and springy to the touch.
Brush on the top of them with a pastry brush the coffee, be generous.
Once cooled and dry at the top, brush them a second time with coffee.
To decorate:
Take your mascarpone icing out of the fridge and beat until loosened and silky. Place in a piping bag fitted with a round wide nozzle and pipe the icing onto the cupcakes.
Dust generously with cocoa powder and serve.
Before you leave, don't forget to:
Check out the new Baking Glossary on the blog if you are unsure of any baking terms.
Check out the new videos, find them on the Website Home.
Subscribe to receive notifications when another post goes up.
Tag me on instagram if you recreate a recipe from the blog, @decadent_foodblog to get a shoutout.
Bye Xxx