“I HAVE MEASURED OUT MY LIFE WITH COFFEE SPOONS.” T. S. Eliot
There was a time when I believed that I enjoyed the aroma of coffee more than the taste. But over time, I have really come to enjoy the flavor. I don’t drink it daily, but I love coffee, both hot and cold. And I love how coffee brings a savoriness to sweets like ice cream and cupcakes! When I first came upon the recipe for these cupcakes, I was really intrigued by the combination of ingredients. I would never have thought to put lemon zest and marsala wine in coffee cupcakes! But I thought about running a wedge of lemon along the rim of my espresso cup and it made sense! There was something else that I really enjoyed about these cupcakes . . . . .
. . . . . the texture is really a cross between a muffin and a cupcake! These were a little lighter than a muffin, but a little more porous than a cupcake. As a matter of fact, I wasn’t sure what I would call these. But the sweet, coffee mascarpone frosting made it clear. I would most definitely eat these with my coffee in the morning, as a pick me up in the afternoon or for dessert after dinner!
Yields: 1 dozen cupcakes
Level of Difficulty: easy
- 10 Tablespoons of butter, softened
- 1 cup of granulated sugar
- 3 eggs
- 3/4 cup of mascarpone
- 1 teaspoon of lemon zest
- 2 Tablespoons of buttermilk
- 1 Tablespoon of unsweetened cocoa powder
- 2 Tablespoons of brewed espresso coffee
- 1 Tablespoon of Marsala
- 2 1/4 cups of self rising flour
Preheat your oven to 350°F. Line a 12 tin muffin pan with cupcake papers.
Beat the butter and sugar together until it is light and creamy. Beat in the eggs, one at a time, making sure each is well incorporated before adding another. Add the mascarpone, lemon zest, buttermilk, cocoa powder, coffee and Marsala. Then fold in the flour. Fill the muffin cups 3/4 of the way. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
SWEET MASCARPONE FROSTING:
- 16 Tablespoons ( a stick and a half) of unsalted butter, softened
- 1/2 teaspoon of lemon zest
- 3 cups of confectioners sugar
- 1 cup of mascarpone
- 2 teaspoons of brewed espresso coffee
Beat the butter until light and fluffy. Add the lemon zest. In small amounts, alternately mix in the sugar and the mascarpone. Add the coffee. Mix until smooth and creamy. Refrigerate until you are ready to frost the cupcakes. Then spoon some frosting onto each cupcake and dust with a little cocoa powder.
Adapted from The Best Ever Book of Cupcakes and Muffins