Father’s Day is coming up … what about a home-cooked gift?
Do you want to suprise your daddy for Father’s day? Read the recipe and prepare delicious Caffè Monforte coffee cupcakes for him!
Ingredients for 12 cupcakes:
150 g flour
180 g butter
5 g of Yeast chemical powder
125 g Sugar
3 eggs
1 teaspoon of vanilla extract
6 tablespoons of Caffè Monforte® espresso coffee
COFFEE ICING
250 grams of powdered sugar
10 tablespoons of espresso
MASCARPONE CREAM
120g mascarpone
60 grams of powdered sugar
2 eggs (yolk)
120 ml of fresh cream
TO DECORATE
1 teaspoon of cocoa powder
Shaped chocolate coffee beans 24
Shaped chocolate spoons 12
Method
To prepare cupcake coffee and mascarpone in an original way, I thought I’d cook them in cups of silicone shaped coffee cup, but alternatively you can also cook them in the classic paper cups and then put each cupcake in a cup. With a whisk, mix the butter (at room temperature) in cream with the sugar, then add the eggs (always at room temperature) one at a time, always beating and for mixing the ingredients well before adding the next egg. United also lukewarm coffee and finally the flour previously mixed and sifted with vanillin and yeast. Divide the mixture into 12 paper cups positioned inside the mold for cupcake (5) or in the cups shaped silicone cups of coffee and bake at 180 ° for about 25-30 minutes in a static oven (before to extract them, do the toothpick test to ensure that they are cooked).
Meanwhile prepare the mascarpone cream mounting the fresh cream with 30 grams of powdered sugar. In another bowl, beat the egg yolks and mascarpone together with 30 grams of powdered sugar, then gently mix the two compounds being careful not to remove the cream. Put the mixture of mascarpone and cream in refrigerator inside a container with the lid.
A few minutes before turning out the cupcake, prepare the glaze by mixing the coffee in a bowl 250 grams of powdered sugar along with espresso hot ; mix until mixture is thick(if not particularly thick, add a little sugar and otherwise add a little ‘of coffee). As soon as the cupcake is ready cover them still warm with glaze and let cool.
Remove the mascarpone mixture from the refrigerator and pour gently towel inside a pastry bag fitted with a plain nozzle diameter of about 8-9mm and practiced at the center of each cupcake to a spiral of coffee cream that you are going to sprinkle with the cocoa powder . Garnish each cupcake with a couple of chocolates in the shape of coffee bean and accompanied each “cup” with a teaspoon of chocolate.
Recent Comments