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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased
How it's done
Beat the butter, sugar and salt with the whisk on a hand mixer until light and creamy. Mix in the egg and continue to stir for approx. 2 mins., until the mixture becomes paler in colour. Stir in the milk. Mix the flour with the baking powder and stir in. Dissolve the coffee powder in the Amaretto, stir into the mix. Spoon into the cases, bake for approx. 20 mins. in the centre of an oven preheated to 180°C, leave to cool.
Using the whisk on a hand mixer, combine the Mascarpone, butter and icing sugar. Spoon into a piping bag with a smooth nozzle (approx. 9 mm diameter) and pipe onto the cupcakes. Decorate with cocoa powder.
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