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Tiramisu Cupcakes

Vanilla Cake soaked in Coffee Syrup topped with Mascarpone Icing
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
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.