Tullamore Irish Coffee Muffins

Topping

• 250 g mascarpone
• 50 g icing sugar
• 1.5 tbsp vanilla sugar
• 2 dl cream
• The rest of the syrup

In addition

• Muffin tins
• Piping bag
• Possibly. star tip

 

Procedure

Start by making the syrup. Place the brown sugar, water, whiskey and instant coffee in a saucepan and bring to a simmer over low-medium heat. Stir well to dissolve the instant coffee. Let the syrup boil down to about half. It should have thickened slightly in consistency. Refrigerate the syrup while you make the rest.

Muffins

• Beat the soft butter, sugar and vanilla sugar together until light and fluffy. Beat in the eggs one at a time.
• Mix the flour and baking powder together and sift half into the batter. Fold it in gently. Fold in the milk and then the last half of the flour. Finally, fold ½ dl of the prepared Irish coffee syrup into the batter. Divide the batter into muffin tins - they should be filled about 3/4 full.
• Bake at 175 degrees for about 16 minutes. Check with a skewer or fork to see if they are done. Let the cakes cool completely while you make the topping.

Topping

• Put the mascarpone, icing sugar and vanilla sugar in a bowl and whisk together. Add the cream and whisk until you have a stiff cream - be careful not to whip the cream too much or it will separate.

Garnish

• Put the topping in a piping bag, possibly fitted with a star nozzle, and pipe it onto the cakes in a high dollop.
• Drizzle some of the remaining Irish coffee syrup over the cakes and serve immediately. The syrup can be placed on the table so you can decide if you want more.

Garnish with Caramel Tuiles - they add a nice crunchy element to the cakes, but can be omitted.

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