I’m not one of those bloggers that rambles on about their life story before you can get to the recipe. I like to keep my intro sweet and simple – just like these cakes!
These delicious cupcakes have a lovely light and airy coffee sponge and are topped with the most irresistable vanilla mascarpone frosting.
Enjoy this classic coffee in cake form – they’re perfect for any coffee lover!
This recipe makes 12 cupcakes and will take about an hour and a half to make.
Ingredients:
For the cupcakes:
- 175 g unsalted butter, softened
- 175 g light soft brown sugar
- 3 eggs
- 125 g gluten-free self raising flour plus 1/4 tsp xanthum gum (check if your flour blend contains this as if it does you don’t need to add more)
- 50 g ground almonds
- 1/2 tsp gluten-free baking powder
- 1 tbsp of strong coffee essence or 1 tbsp instant coffee granules in 1 tbsp hot water
- 1 tsp vanilla bean paste or extract
For the mascarpone frosting:
- 120 g mascarpone (keep cold)
- 80 g icing sugar
- 120 g double cream
- 1 tsp vanilla bean paste or extract
- cocoa powder for dusting
- chocolate covered coffee beans to decorate (or make your own by dipping roasted coffee beans in melted chocolate)
Useful Equipment: 12 hole muffin tray, 12 muffin cases, mixing bowl, spatula, hand/stand mixer, wire rack, baking paper, piping bag and nozzle, sieve, heatproof bowl
Method:
- Preheat the oven to 175 °C/350 °F and place the cupcake cases in the 12 hole muffin tray.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the eggs, one at a time, whilst whisking.
- Sieve in the flour and baking powder and add in the almonds, coffee and vanilla. Fold to combine.
- Divide the mixture evenly between the muffin cases and bake in the oven for 18-20 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
- Whilst the cakes are cooling, whisk together the cold mascarpone with the icing sugar for up to 2 mins. Add the double cream and vanilla and whisk again for about 2 mins. The frosting should be nice and thick at this point.
- Fill a piping bag fitted with your chosen nozzle (I used my favourite tip -Wilton 1M) with the mascarpone frosting and pipe in a big swirl, starting from the centre, on top of the cupcake. Dust with cocoa powder and top with some chocolate covered coffee beans. Yum!
These cupcakes need to be kept in the fridge due to the high cream content of the frosting. They will keep refrigerated in an airtight container for up to 3 days. The cupcakes freeze really well for up to 1 month without frosting.
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