Tiramisu Cupcakes

Tiramisu Cupcakes


The Italian- restaurant  favourite recreated in cupcake form.  The creamy mascarpone and strong coffee flavours come bursting through the middle of this heavenly delight, says Tarek.

I say: A Winner!


                                                                                Makes: 12-16 cupcakes, although
                                                                                   i actually made 20


What do we need:

For the sponge:

  80 gr unsalted butter, softened
280 gr caster sugar
240 gr plain flour
1/4  teaspoon salt
1 tablespoon baking powder
2 large eggs, free range
240 ml whole milk ( i used semi)
1/2 teaspoon vanilla essence

For the soaking syrup:

250 ml strong coffee
  75 ml Kahlúa  ( i used 1 teaspoon coffee essence)
3 tablespoons caster sugar

For the filling and frosting:

400 gr mascarpone cheese                                              ( I think the mascarpone & double cream
  50 ml Kahlúa ( i used 1 teaspoon coffee essence)           could have been halved!)
300 ml double cream
30 gr icing sugar
Cocoa powder for dusting


One or two 12-hole muffin tins


1. Preheat your oven to 190C. Line your muffin tin(s) with cases.

2. Beat together the butter, sugar, flour, salt and baking powder on a low speed until combined and have the texture of  fine breadcrumbs.

3. Break the eggs into a jug, then add the milk and the vanilla essence and mix together by hand. Use your mixer and slowly pour 3/4 of the wet ingredients into the flour and butter mixture.  Add the rest of the milk mixture and  mix the batter again, until smooth.

4. Divide the batter between the cases, filling them up 2/3. Use left over batter for more. ( i did)  Place in your oven for 18-20 minutes ( i needed 17 minutes, so keep watching your oven) until well risen and springy to the touch. Leave to cool slightly before taking them out of the tins and then put them on your wire rack. Let them cool completely whilst making the soaking syrup.

5. Pour the coffee and Kahlúa ( which i did not use) into a saucepan and stir in the sugar. Bring to the boil, allowing to let the liquid to reduce by about a half. Remove from the heat and set aside to cool.

6. Meanwhile make the frosting. Beat the mascarpone and Kahlúa ( I used coffee essence) until smooth.  Pour the cream in a seperate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.

7. When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge-about 2 cm in diameter and 3cm long and set aside. ( I used my cupcake cutter). Pour approximately 1 teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each little sponge.

8. Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. ( I didn't find that necessary as i used the cut-out that came from the particular cupcake.)
Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.

 

 

 

"Enjoy"