A portable version of the classic dessert. These tiramisu cupcakes are delicious. An ultra vanilla-y cupcake, soaked in a coffee syrup, and topped with a coffee mascarpone icing.
Let me know if you give these a go, R x
Tiramisu Cupcakes
Vanilla Cake soaked in Coffee Syrup topped with Mascarpone Icing
Servings: 8 cupcakes
Equipment
- cupcake tray
- Paper cupcake liners
Ingredients
Vanilla Cupcakes
- 180 g unsalted butter room temperature
- 180 g caster sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 180 g self raising flour
Coffee Syrup
- 60 ml boiling water
- 1 tsp instant coffee
- 45 g caster sugar
- 1 tbsp kahlua or marsala optional
Mascarpone Icing
- 170 g full fat mascarpone
- 110 g double cream
- 50 g icing sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee
- 1 tbsp kahlua or marsala
Decoration
- cocoa powder for dusting
- whole coffee beans
Instructions
Vanilla Cupcake
- Preheat oven to 170°C. Line a 12 hold cupcake tray with paper cases.
- In a mixing bowl, beat the soft butter and sugar until paler in colour. About 3 minutes.
- Add the eggs one at a time, fully combining between each addition.
- Mix through the vanilla extract.
- Stir through the flour until no visible flour remains.
- Divide between the cupcake cases until each case is about ¾ full.
- Bake in your preheated oven for 20-25 minutes. They should be bouncy to touch and a skewer should come out clean.
Coffee Syrup
- While the cupcakes are in the oven, let's make the syrup.
- Fix the boiling water, sugar and coffee granules until dissolved. Mix through the Kahlua if using.
- When the cupcakes come out of the ovem, poke a few holes in each of them and while still warm pour the coffee syrup over the top of each until all the syrup is used.
- Leave to cool.
Mascarpone Icing
- Beat together mascarphone and double cream until smooth and thickened.
- Mix through the icing sugar, vanilla, coffee and Kahlua until combined.
- Spread across the top of cooled cupcakes.
- Dust with cocoa powder and top each with a coffee bean.
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