Father’s Day is coming up, what about a homemade gift?
Follow the recipe and prepare some delicious Caffè Monforte coffee cupcakes as surprise your father on his special Day!
Ingredients for 12 cupcakes:
150 g of flour
180 g of butter
5 g of baking powder
125 g of sugar
3 eggs
1 vanilla powder flavour bag
6 tbspoons of Caffè Monforte® coffee
COFFEE ICING
250 g of iced sugar
10 tbspoons of Caffè Monforte® espresso coffee
MASCARPONE CREAM
120 g of mascarpone cheese
60 g of iced sugar
2 egg yolks
120 ml of fresh cream
TO DECORATE
1 teaspoon of cocoa powder
24 coffee bean shaped chocolates
12 teaspoon shaped chocolates
Method:
For original coffee and mascarpone cheese cupcakes, bake them in silicone coffee cup-shaped cases, otherwise, you may use a standard fluted paper case and then place each cupcake into an espresso coffee cup. Whip butter (at room temperature) and sugar with an electric whisk to obtain a creamy texture, then add eggs (at room temperature too) one per time, making sure the previous one is well incorporated into the mixture before adding the following one. Now, pour lukewarm coffee and, at last, add flour previously sieved and mixed together with vanilla powder flavour and baking powder.
Fill 12 fluted paper cases previously placed in the cupcake cases (or 12 espresso coffee cup-shaped silicone cases) with the mixture and bake at 180° for about 25-30 minutes (standard oven). Before removing them from oven, use a toothpick to make sure they’re well cooked.
In the meantime, prepare the mascarpone cheese filling. Start whipping fresh cream with 30 g of iced sugar. In a second bowl, beat egg yolks with mascarpone cheese and 30 g of iced sugar, then, gently mix the two mixtures be careful not to deflate whipped cream. Now, refrigerate the mascarpone and cream mixture in a closed container.
Few minutes before taking your cupcakes out of the oven, prepare the coffee icing: mix in a bowl 250 g of iced sugar with hot espresso coffee and stir until the mixture tickens; in case it wouldn’t, add some more iced sugar; in the opposite case, add some more coffee. Then, cover the cupcakes with the preprared coffee icing as soon as you take them out of the oven and leave to cool.
Take the mascarpone cheese mixture out of the refrigerator and carefully fill a pastry bag, with 8-9 diameter round smooth nozzle, with it. Then, placing the nozzle over the middle of each cupcake, pipe moving in a spiral way to distribute the mascaropone cream over the cupcake and dust it with cocoa powder. Decorate with a couple of coffee-bean-shaped chocolates and add a teaspoon chocolate by the side of each “coffee cup”.
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