Make your favorite vanilla cupcakes, cool,
and then drip espresso and rum on the tops of the cupcakes.
and then drip espresso and rum on the tops of the cupcakes.
Do this until you have a moist layer about 1/4 inch into the cupcake.
For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners’ sugar, sifted
Unsweetened cocoa powder, for dusting
Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. To finish, dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder serve and enjoy. YUMMY!!
No comments:
Post a Comment