Cappucino Cupcakes

14 ingredients
4 steps

Ingredients

  • 1 cup buttermilk
  • 2 tbsp espresso powder
  • 1 None medium egg
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 stick butter, softened
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 oz sweet potato, peeled and shredded
  • 1 tbsp sour cream
  • 1 cup Mascarpone cheese
  • 1/3 cup powdered sugar
  • 12 None chocolate coated coffee beans

Directions

  1. 1
    Preheat the oven to 325°F. Warm 5 tablespoons of the buttermilk with 1 tablespoon of the espresso powder until it dissolves. Whisk the egg and stir in the sugar, vanilla, butter, espresso milk and remaining buttermilk. Sift in flour, baking powder and baking soda and fold in gently. Add the shredded sweet potato and fold in.
  2. 2
    Spoon the mixture into a 12 cup cupcake pan lined with cupcake paper. Bake for about 25 mins. Take the tray out of the oven and leave the cupcakes to cool for 5 mins, then remove from the pan and cool on a wire rack.
  3. 3
    To make the icing, heat the sour cream with the other tablespoon of espresso. Leave to cool, then mix into the mascarpone along with the powdered sugar.
  4. 4
    Spoon the icing into a decorating bag fitted with a star tip. Pipe a swirl on each cake and top with a coffee bean. Chill until ready to serve.

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