I literally can’t describe the taste of these Tiramisu Cupcakes!
Last week it was my mum’s birthday. I had asked her what flavour cupcake she wanted although I already knew what the answer would be – Tiramisu. This was a problem!
What’s the problem with Tiramisu? Well, I don’t like coffee. I don’t like the flavour of it in anything. So I wasn’t sure how I was going to go making a cupcake that I didn’t taste test.
These tiramisu cupcakes have a cake base, drizzled with a coffee syrup and covered in a mascarpone frosting.
After baking the cupcake I thought I would test it before adding the coffee syrup. It totally reminded me of the sponge finger biscuits that are used in tiramisu. Both the taste and the texture were very similar.
I then added the coffee syrup to the cupcakes by poking holes in the top and drizzling the syrup. I thought that the recipe seemed to ask for a lot of syrup so I only used about half of it. The report from mum though is to use all of it, for the flavour and to keep the cupcakes moist.
The Tiramisu Cupcakes are topped with a mascarpone cheese frosting combined with some whipped cream. This part is really delicious and I have been thinking about what other flavour cupcake I could use it on. Perhaps a berry cupcake?
So there you have it, my first, and hopefully one of very few, recipes on the blog that I haven’t actually tasted in its entirety. But going by reports from mum, with all the coffee syrup, it passes the test.
- 1¼ cups plain flour
- 1 teaspoon baking powder
- pinch of salt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 120 grams butter
- 3 eggs
- 3 egg yolks
- 1 cup caster sugar
- 2 tablespoons granulated coffee
- 6 tablespoons hot water
- 1 tablespoon caster sugar
- 1 cup thickened cream
- 100 grams mascarpone cheese
- ½ cup icing sugar
- ¼ cup cocoa powder
- Turn the oven on to 160 degrees C (fan-forced). Line a 12 cup muffin tin with cupcake liners.
- Sift the flour, baking powder and salt.
- In a separate microwave safe bowl melt the butter in the microwave with the milk and vanilla extract. Allow to cool slightly.
- In a mixing bowl, beat the eggs, yolks and sugar on high speed of a handheld mixer until foamy.
- Place the mixing bowl over a pot of simmering water and continue to beat until the sugar dissolves.
- Take the bowl off the pot of water and continue to beat until thick and light in colour.
- Fold the egg mixture into the flour mixture. Then stir half a cup of this mixture into the butter mixture to thicken. Then fold this back into the complete mixture.
- Scoop mixture into cupcake liners and bake for 18 to 20 minutes. Cupcakes are cooked when a skewer inserted comes out clean.
- Mix the coffee, water and sugar together and allow the mixture to cool.
- Using a skewer poke holes in the top of each cupcake and brush the syrup over each cupcake.
- Whisk the cream until stiff peaks form.
- In a separate bowl whisk the mascarpone cheese and icing sugar. Fold in the cream to combine.
- Pipe or spread the frosting on the cupcakes and sprinkle with cocoa powder.
Recipe adapted from Oh Sweet Day!