I know it’s been a while since I’ve updated my blog, and a few of you have already asked me when there will be a new post. I do apologise for the unannounced hiatus and hope to make it up to you with this delicious Tiramisu Cupcake recipe I made with my sister.
My sister is the dessert queen of the family, and she bakes these amazing macarons, cakes and cupcakes all the time. I’m not much of a baker, so I don’t share a lot of dessert recipes on this blog. So, I asked her to share this cupcake recipe with you.
There are a few more steps than a regular cupcake, but it is well worth the effort. Enjoy!
Serves 12-16 cupcakes
80g unsalted butter, softened
240g caster sugar
240g plain flour
1/4 tsp salt
1 tbsp baking powder
2 large eggs
240mL whole milk
1/2 tsp vanilla essence
250mL strong coffee
3 tbsp caster sugar
400g mascarpone cheese
300mL heavy cream
30g icing sugar
Cocoa powder for dusting
Preheat the oven to 190°C, and line muffin tins with paper/silicon cupcake linings.
Using a mixer, beat together the butter, sugar, flour, salt and baking powder in a larger bowl on low-speed until the ingredients are incorporated and look like fine breadcrumbs.
In a smaller bowl, whisk the eggs, milk and vanilla essence by hand. Then add 3/4 of the wet ingredients into the flour and butter mixture, and whisk with an electric mixer on low until well incorporated. Then scrape down the sides of he bowl and add the rest of the milk mixture into the batter and mix on medium until smooth.
Fill the cupcake liners with the batter up to two-thirds. Then place into the oven and bake for 18-20 minutes or until the cupcakes are springy to touch. Remove from oven and cool for a bit before moving them to a wire rack to cool completely.
In a small saucepan, pour in the coffee, Kahlúa and sugar and heat over high heat while stirring. Reduce the syrup to half and set aside to cool.
To make the frosting, mix the mascarpone and Kahlúa with an electric mixer until smooth. In a separate bowl, add the heavy cream and slowly add the icing sugar and mix on medium until soft peaks form. Then fold the whipped cream into the mascarpone mixture.
Check that the cupcakes have cooled. If they have, using a sharp knife, cut a small rectangular piece from the middle of the cupcakes (2cm x 3cm) and set aside (try to line up the cupcakes with the cut-out piece, so that you can match the cut-out to the cupcake later).
Now pour 1 tsp of the coffee soaking syrup into the hollow of each cupcake.
Using a piping bag, fill with the mascarpone frosting and pipe into the hollow of each cupcake. Now place the cut-out pieces of the cupcake back into the hollow to cover the mascarpone cream.
Finally, frost the cupcakes with the remaining mascarpone cream.