for 12 pieces

Muffins

100 g	butter, soft
100 g	sugar
1 pinch	salt
160 g	half-white flour
1 tsp	baking powder
2 tbsp	instant coffee
2 tbsp	amaretto
2	eggs
1 dl	milk

Decoration

250 g	mascarpone
40 g	butter, soft
3 tbsp	icing sugar
1 tbsp	cocoa powder

How it's done

Muffins

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.

Decoration

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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