Cupcakes: 2 eggs separated 1/4 Cup Maple Syrup 2 teaspoons Vanilla Extract 1/4 Cup Coconut Flour 2 teaspoons Baking Powder 1/4 Cup minus 1 teaspoon Milk (of choice) 1 teaspoon Vinegar Cocoa for dusting Syrup: 1/4 Cup freshly brewed Coffee (strength dependent on your love of coffee) 2 Tablespoons Marsala (Brandy Rum Irish Cream or Kaluha can be used instead. For a non-alcoholic version try grape juice or orange juice) Marscarpone Frosting: 1/2 Cup Coconut Cream (leave a can of coconut cream/milk in the fridge for 24 hours and scoop of the thickened cream) 1/2 Cup (125 grams) Marscarpone (see recipe below for a dairy free version) 2 teaspoons Maple Syrup 1 teaspoon Vanilla Extract
Marscopone Cream (Dairy Free) Makes 125 grams INGREDIENTS: 1 400ml Can Coconut Cream/Milk 2 teaspoons Lemon Juice UTENSILS: Candy Thermometer Sieve/Strainer Cheese Cloth/Tea Towel/Paper Towel
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
In a separate bowl sift the coconut flour and baking powder.
Add to the vinegar to the milk.
With the mixer on medium/low add the flour mixture and the milk mixture alternatively in 2 rounds. Whisk until everything is just combined (not over mixed).
Place 5 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 17 minutes.
Whilst the cupcakes are baking, place the coffee and Marsala in a small saucepan and bring to a rolling boil.
Remove the cupcakes from the oven.
Immediately pierce each cake with a skewer several times and gently spoon the warm syrup on top.
After 5 minutes remove from cakes from the tray and allow to cool.
Frost with Whipped Marscarpone Cream once fully cooled.
Lightly dust with Cocoa
Using a kitchen stand mixer with a whisk attachment whip the Marscarpone and maple syrup and vanilla extract together. This can also be done by hand.
Lightly fold in/whip in the coconut cream until combined.
Place the frosting in the fridge to thicken slightly.
Place an opened can of coconut cream or milk in the fridge overnight (the milk may require up to 24 hours to thicken). The cream/milk will thicken on the top of the can.
Scoop the thicken cream from the can, discarding the watery remains, into a heatproof glass bowl. Measure the amount of cream that is used.
1/2 fill a saucepan with water and bring to a boil. Reduce the temperature to medium and allow the water to simmer.
Place the cream bowl over the saucepan of water (a double basin) making sure the bowl isn't touching the water. Place a candy thermometer in the cream and bring it to 80-85C/176-185F. If you don't have a candy thermometer this the point when the cream is quite warm to the touch and before it starts to boil.
Add the lemon juice. For 1 1/2 cups of cream (which is how much I get from 1 400ml can) 2 teaspoons of lemon juice are required. Alter the lemon juice depending on the amount of cream you have (eg 1 cup cream 1 1/3 teaspoon lemon juice). Stir the lemon juice through.
Maintain the cream temperature at 80-85C/176-185F for 5 minutes. This may require the stove temperature to be altered.
Remove the cream bowl from the saucepan and allow to cool.
Meanwhile, prepare the sieve.
Place a piece of cheesecloth, a tea towel or paper towel over a fine weaved sieve (I used a kitchen strainer) and place the sieve over a bowl.
Pour the cooled cream into the lined sieve and place in the fridge for 24 hours.
After 24 hours the marscopone cream will be thickened and glossy.
Transfer to a container and keep refrigerated. The marscopone cream will keep for up to 3-5 days.