Summary

Ingredients

For the dough:

• 100 g almonds, round
• 45 g butter
• 3 egg (s)
• 1 teaspoon Baking powder
• 90 g xylitol (suar substitute)
• 1 bottle butter-vanilla flavor
• 100 g mascarpone

For watering:

• 1 espresso
• 2 teaspoon xylitol (sugar substitute)
• 2 drops bitter almond flavor

For the frosting:

• 150 g mascarpone
• 100 ml cream
• 1 bottle butter-vanilla flavor
• 4 tablespoon xylitol (sugar substitute)

For dusting:

• baking cocoa

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Instructions

1. Make a batter from the ground almonds, the softened butter, the eggs, the baking powder, xylitol, butter-vanilla flavor and the mascarpone. Pour this into muffin molds and bake at 170 ° C for about 20-23 minutes. Let the muffins cool down.
2. Prepare an espresso and mix it with the xylitol and bitter almond flavor. Use a toothpick to poke small holes in the dough into the muffins and spread 1 teaspoon of the refined espresso on each of the muffins.
3. For the frosting, whip the mascarpone with the xylitol and the aroma. Whip the cream separately and fold into the mascarpone. Then distribute the mixture on the cupcakes and dust with a little baking cocoa.