When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Vanilla-espresso cupcakes soaked in an espresso syrup, with marscapone-espresso Swiss meringue buttercream, and then dusted with cocoa powder and a chocolate espresso bean!
Mind sharing how you made these?
Sure! I just used my vanilla cake as a base and added about a heaping tablespoon of espresso powder, then baked as normal.
For the syrup, I just used a basic 1:1 simple syrup recipe, but added espresso powder to taste; I made it fairly strong; then to add it to the cupcakes, I poked some holes in them using a tooth pick, and using a little confection bottle, drizzled it all over fairly generously.
For the buttercream, I used my Swiss meringue recipe (any that you find online will be fine!), and once it was made up, with the mixer still going, I added 8oz of the marscapone cheese— like making cream cheese SMBC, but with marscapone. I also added more espresso powder, and just kept going until it was good, which was hard for me because I apparently don’t like marscapone
(if this is a private computer)
Yes please, register now!