Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 3 egg (s)
- 100 g suar
- 50 grams flour
- 50 g cornstarch
- 1 tablespoon pudding powder, (vanilla pudding powder)
- 0.5 teaspoon ½ baking powder
- 1 cup espresso
- 100 ml cream
- 250 g mascarpone
- 50 g powdered suar
Print Recipe
Pin Recipe Instructions
- Line a tray with paper liners, preheat the oven to 175 ° C (convection 150 ° C).
- Separate the eggs for the dough, beat the egg whites very stiff, gradually pour in the sugar. Stir in the egg yolks, fold in the flour with starch, custard powder and baking powder. Spread the dough on the molds and bake for about 15 to 20 minutes on the middle rack, then allow to cool.
- Meanwhile brew the espresso. For the frosting, whip the cream until stiff, whip the mascarpone and powdered sugar and a tablespoon of espresso together in another container. Fold the mascarpone mixture into the cream and put everything in a piping bag. Perforate the cupcakes with a fork and sprinkle with the rest of the espresso and only then apply the frosting
- TIP:
- Do the frosting first and let it sit in the fridge for a while. The frosting can then be more easily applied to the cupcakes with the piping bag.
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