Ingredients:
For the cake
175 g self-raising flour
175 g butter, at room temperature
175 g caster sugar
3 large eggs
45 ml espresso coffee
75 g pecans, roughly chopped
For the syrup
30 ml hot espresso coffee
50 g light muscovado sugar
For the topping
100 g mascarpone, at room temperature
50 g milk chocolate, melted and cooled
12 pecan halves
Directions:
- Preheat the oven to 180C/gas 4. Whisk the flour, butter, sugar and eggs together in a large bowl, until smooth and fluffy.
- Fold in the coffee and chopped nuts.
- Spoon the mixture into 12 paper cake cases set them in a muffin or tartlet tin. Bake for 15 minutes or so, until risen and firm to the touch.
- While the cakes are in the oven, stir the sugar and espresso together. As soon as the cakes come out of the oven, pierce them in several places with a skewer and drizzle over the syrup. Leave to cool.
- To make the topping, whisk the mascarpone and cool melted chocolate together until smooth. Spread over the cakes, decorate each with a pecan half and serve straight away.
0 komentar on "Coffee Cupcakes"
Posting Komentar