They are just incredibly airy and delicious: The dough is reminiscent of spoonfuls of biscuits and is soaked in freshly brewed espresso, followed by a lightly whipped mascarpone cream. So simple and so good!
The dough is made lightning fast:
(size M). Beat the egg whites until stiff and pour in 100 g of fine sugar gradually. Beat until it shines. Add the egg yolk and stir in well.
60g of flour with 50g cornstarch and 1/2 Tl baking powder (I use as always tartar baking powder) mix and sieve on the egg mass. Thoroughly stir until a light dough is formed. Lay out a muffin tray with 12 paper cups, place the dough in the molds and immediately at 175 ° C top and bottom heat or 150 ° C Bake circulating air in the lower third of the oven for about 20 minutes.
Then take the cupcakes out of the tin and let them cool on a wire rack.
In the meantime cook an espresso .
Once the cupcakes and the espresso are cool, put them in a plastic syringe (from the pharmacy) , Pierce with the plastic tip about three times per cupcake and carefully push in about 1-2 ml of espresso per hole. Proceed with all cupcakes, keeping about 1-2 espresso for the cream.
After that Make the mascarpone cream.
Beat 150 ml of whipped cream until stiff and set aside.
250 g mascarpone with 70 g sieved powdered sugar
until creamy. Stir in the remaining espresso, then mix in the cream thoroughly.
If the cream is too firm, stir in some liquid cream or espresso.
Fill the cream in a piping bag and spray on the cupcakes or spread with a spatula on it. Finally, douse some unsweetened cocoa powder through a sieve over the cupcakes.
Put in the fridge until ready to serve.