Rec cred: Ruhana Ebrahim
Pic cred: Oh My Cupcakes recipe book
250g butter1 cup ordinary sugar4 eggs2 teaspoon vanilla essence1 cup milk2 cups flour 3 teaspoon baking powder
Coffee Syrup-1 ½ cups boiled water¼ - ½ cup ordinary sugar¼ cup strong instant coffee
Frosting-1 tub Lancewood mascarpone cheese125g wooden spoon butter2-3 cups icing sugar1 teaspoon vanilla essenceCocoa powder (for dusting)
1. Preheat oven to 180degC. Line cupcake pans.2. For the cupcakes, beat butter and sugar till light and fluffy.3. Add in eggs, 1 at a time, beating after each addition.4. Mix vanilla into milk. 5. Sift dry ingredients, then add alternately with milk, and beat until a smooth batter forms.6. Fill cups till ¾ full. 7. Bake for 15min till golden & when skewered, it removes clean. 8. Whilst cupcakes are baking, make coffee syrup. 9. Once cupcakes are baked, randomly poke the top all over with a fork.10. Pour hot coffee syrup over and allow cakes to soak.11. Leave aside to cool to room temperature. Then leave in fridge to chill.12. Make the frosting by beating the butter and icing sugar. Add vanilla and mix in. 13. Beat in mascarpone. If too wet, add more icing sugar. If too dry, add a dash of milk and mix in till desired consistency is reached.14. Pipe over cupcakes and allow frosting to set in fridge.15. Dust cocoa powder over using a small sieve. 16. To decorate, break a boudoir biscuit in half and place in cupcake in an angle. 17. Leave in fridge and serve cold.
INFO & TIPS
Note: a firmer drier cake is needed to make this recipe, as when the cake is soaked in coffee syrup, it retains it's shape & doesn't fall apart.