Cappuccino Muffins with Mascarpone

Makes betweek six and ten depending on size of muffin cases

250g

Gilchesters Organic Unbleached White Flour


1 heaped tsp

Baking powder


1/2 tsp

Bicarbonate of Soda


1 tbsp

Cocoa powder


125g

Caster sugar


1

Egg


1

Double shot espresso


300ml

Buttermilk


100g

Full fat natrual yoghurt


250g (1tub)

Mascarpone


1 heaped tbsp

Vanilla sugar


Method

Pre-heat the oven to 180 °C. Fill a muffin tin with little paper cases.

Beat the sugar with the mascarpone and set aside in a cool place, preferably not the fridge.

Mix the flour with the baking powder, bicarbonate of soda and chocolate powder.

Mix egg, sugar, buttermilk and yoghurt with the espresso and fold in the dry ingredients. Don’t ever mix!

Fill into the paper cases and bake for 15-25 minutes, depending on size. Set aside to cool.

Once completely cooled decorate with the mascarpone crème. Dark chocolate and coffee beans make also a nice topping.

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