Ingredients for 12 cupcakes:
4 eggs
160 g flour
100 g ground almond
120 g of melted butter
20 cl of milk
1 sachet of baking powder
120 g caster sugar
1 sachet of vanilla sugar
1 tablespoon of coffee extract
Frosting:
500 g of mascarpone
80 g icing sugar
3 teaspoons cocoa powder no
sugar
A little espresso to soak the cupcakes
Preparation:
Preheat the oven to 180 ° C. Put some
boxes in a muffin tin.
In a bowl, mix flour and yeast
together.
In another bowl, beat the sugar, the sugar
vanilla and eggs. Add the butter
and the milk, and mix well.
Pour the flour / yeast mixture and continue
to whip until you get a consistency
homogeneous.
Finally add the almond powder and the coffee and
mix.
Pour the mixture into the boxes to 2/3
and cook 20-30 min. (Check the cooking with a
toothpick).
Allow to cool to room temperature.
For icing, mix the mascarpone with
the icing sugar until having a cream well
smooth.
Cut each cupcake in half and
soak espresso with a brush.
Fill a pastry bag with cream
mascarpone and garnish the middle of the cupcakes
as well as the top, then sprinkle with cocoa
Thames.
