12 Serves
72 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
61 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
122 mg / 4,700 mgSodium
206 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
8 g / 20 gCholesterol
38 mg / 300 mgCaffeine
15 mgNet Carbs
40 gAlcohol
0 g
In a large bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer, then beat in the eggs one at a time.
Gradually combine the dry ingredients into the wet mixture, mixing until just incorporated.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before assembling with the tiramisu-style mascarpone cream and espresso soak.
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Italian