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Categories:
flour baking powder butter sugar eggs vanilla milk _____ filling Mascarpone cheese confectioners sugar coffee _____ Frosting butter confectioners sugar milk coffee cocoa
Viewed: 49 - Published at: 7 years agoIngredients
- FOR THE CUPCAKES:
- 1-1/2 cup Flour
- 3/4 teaspoons Baking Powder
- 1/4 teaspoons Salt
- 6 Tablespoons Butter, Softened
- 3/4 cups Sugar
- 2 whole Eggs
- 2 teaspoons Vanilla Extract (or Seeds From One Vanilla Bean)
- 1/2 cups Milk
- _____
- FOR THE FILLING:
- 8 ounces, weight Mascarpone Cheese
- 1-1/2 cup Confectioners Sugar
- 2 teaspoons Instant Coffee Granules
- _____
- FOR THE FROSTING:
- 1 stick Butter, Softened
- 2 cups Confectioners Sugar
- 1 Tablespoon Milk
- 1 teaspoon Instant Coffee Granules (or Coffee Extract)
- Cocoa Powder, For Dusting
Method
- First, make the cupcakes.
- Preheat the oven to 350°F.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar and then add the eggs, one at a time, beating well after each addition. Add the vanilla.
- Alternately add the dry ingredients and the milk, starting and ending with the milk. Scoop batter into greased cupcake molds and fill 3/4 full. Bake for 25 minutes or until golden.
- While the cupcakes are baking, make the filling. Beat together the marscapone cheese, powdered sugar and instant coffee until smooth. Scoop into a small plastic bag and cut off the tip for easy piping.
- Once cupcakes are baked and cooled, take a pastry tip (or use a small knife and spoon) and press down into the center of each cupcake, twisting to create a hole in each of the centers. Brush out any crumbs. Pipe filling into each hole.
- For the buttercream, cream together the butter with the powdered sugar. Once smooth, add the milk and coffee granules or extract. Beat until light and fluffy. Scoop buttercream into a large plastic bag fitted with a pastry tip. Frost cupcakes and then dust with cocoa powder before serving.
