Espresso Cupcakes
Resource: Call Me Cupcake
The amount is for 12 pieces.
For cupcakes:
- 3dl spelt flour (all-purpose flour is fine too)
- 1dl cocoa powder
- 1tsp baking soda
- 1tsp baking powder
- 1,5dl brown sugar
- 75g softened butter
- 1/2tsp vanilla extract
- 1
egg
- 1dl espresso
- 1,5 buttermilk
For frosting:
- 3dl whipping cream
- 250g mascarpone
- 4tbsp powdered sugar
Preheat the oven to 175C/350F.
Combine flour, cocoa powder, baking soda, baking powder and sugar in a larger bowl. In a smaller bowl mix butter, vanilla extract, an egg, espresso and buttermilk together. Pour the wet ingredients into the dry ones, and stir.
Divide among the cupcake liners and bake about 17-20minutes.
After baking them, let them cool.
Beat the whipping cream with sugar and then add mascarpone and mix the frosting well.
Pipe the frosting on the cupcakes and sprinkle with cocoa powder.
The amount is for 12 pieces.
For cupcakes:
- 3dl spelt flour (all-purpose flour is fine too)
- 1dl cocoa powder
- 1tsp baking soda
- 1tsp baking powder
- 1,5dl brown sugar
- 75g softened butter
- 1/2tsp vanilla extract
- 1
- 1dl espresso
- 1,5 buttermilk
For frosting:
- 3dl whipping cream
- 250g mascarpone
- 4tbsp powdered sugar
Preheat the oven to 175C/350F.
Combine flour, cocoa powder, baking soda, baking powder and sugar in a larger bowl. In a smaller bowl mix butter, vanilla extract, an egg, espresso and buttermilk together. Pour the wet ingredients into the dry ones, and stir.
Divide among the cupcake liners and bake about 17-20minutes.
After baking them, let them cool.
Beat the whipping cream with sugar and then add mascarpone and mix the frosting well.
Pipe the frosting on the cupcakes and sprinkle with cocoa powder.
