Espresso Cupcakes With Mascarpone Cream

INGREDIENTS

75g (5 tablespoon) butter2 ½ cups cake flour2 teaspoon baking powder¼ cup light brown sugar1 egg, beaten7 tablespoon cold strong black coffee3 tablespoon buttermilkFor mascarpone cream:175g butter, softened2 ¾ cups icing sugar1 cup mascarpone2 teaspoon cold strong black coffeeground cinnamon for dusting

METHOD

1. Preheat oven to 180 degrees. Line a 12-hole muffin pan with paper cases.2. Melt butter, sift flour and baking powder into a large bowl. Stir in sugar.3. Stir egg and melted butter together and then stir in coffee and buttermilk. Gently stir into dry ingredients until just combined. Spoon mixture equally into paper cases.4. Bake in oven for about 25 minutes until risen and springy to the touch. Leave in pan for 5 minutes and then place on a wire rack to cool.5. To make mascarpone cream, beat butter in a large bowl until soft and then sift in sugar. Gradually add mascarpone until smooth and creamy. Stir in coffee.6. Spoon a little mascarpone cram on top of each cupcake and sprinkle with ground cinnamon to decorate before serving. Makes 12

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