Updated: Feb 5, 2019
400ml Cake flour
5ml baking powder
3ml bicarbonate of soda
180ml castor sugar
125ml sunflower oil
20ml coffee powder
30ml boiling water
60ml castor sugar
30ml coffee liqueur or teaspoon of coffee powder
250ml mascarpone cheese
125ml castor sugar
sift the flour, baking powder and bicarbonate into a bowl.
Beat the eggs and castor sugar with an electric mixer until pale in colour.
Beat in the oil.
Dissolve the coffee in the water and then add it to the buttermilk.
Add the sifted dry ingredients to the egg mixture alternatively with the buttermilk.
Mix until well blended.
Spoon into muffin cups and bake at 180C for 20-25 minutes.
Remove fromoven and brush with syrup while still hot.
When cool pipe with the icing.
Combine water and sugar in a bowl and microwave on full power for one minute until sugar is dissolved. (Optional add a teaspoon of coffee or liqueur to the mixture.)
Combine the mascarpone, cream and castor sugar and beat until thick and spreadable.
Take care not to over beat or the mixture curdle.