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Walnut Cupcake with Coffee and Mascarpone Topping

surprise your guests

Walnut Cupcake with Coffee and Mascarpone Topping
  • 100 ml milk
  • 250 ml heavy cream
  • 200 g sugar
  • 10 g sugar
  • 3 × egg(s)
  • 10 g instant coffee
  • 0.5 g salt
  • 120 g flour (fine)
  • 150 g mascarpone
  • 100 ml oil
  • 8 g baking powder
  • 230 g sour cream
  • 5 g lemon peel
  • 130 g walnuts
  • 15 ml water

Ingredients

  • 100 ml milk
  • 250 ml heavy cream
  • 200 g sugar
  • 10 g sugar
  • 3 × egg(s)
  • 10 g instant coffee
  • 0.5 g salt
  • 120 g flour (fine)
  • 150 g mascarpone
  • 100 ml oil
  • 8 g baking powder
  • 230 g sour cream
  • 5 g lemon peel
  • 130 g walnuts
  • 15 ml water
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Preparation

Walnut Cupcake:

Stir the eggs with 200 g of sugar until frothy. Add the flour, baking powder, lemon peel, salt and walnuts. Stir the oil and the sour cream into the frothy eggs. Then stir in the dry ingredients. Fill the mixture into moulds and bake for 20 minutes at 180 °C in a preheated convection oven.

 

Coffee and Mascarpone Topping:

Heat the water and dissolve the coffee powder and 10 g of sugar in it. Whisk the milk and the mascarpone until smooth, then stir in the liquid heavy cream. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Crown the chilled cupcakes with the topping. Enjoy immediately

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

Recipe by Christine Egger, pastry chef, Art Cooking, Vienna (Austria)

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