Tiramisu Cupcake Recipe
A delicious, light sponge delicately flavored with coffee with a coffee liquor soak to awaken the senses. All topped off with the familiar richness of a rich custard cream and a sprinkle of coco powder.
Ingredients
- 150g butter
- 175g self-raising flour
- 150g golden caster sugar
- 3 eggs
- 3tsp espresso powder
- 50ml Tia Maria (optional)
Coffee Soak - 2tsp espresso
- 50ml Tia Maria
- 25ml hot water
Mascarpone Custard - 3 egg yolks
- 1 tsp vanilla
- 100g caster sugar
- 175g mascarpone
- 175g cream
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Method
- To make the cupcake cream together in the butter, sugar and espresso until pale and fluffy. Add the eggs individually, incorporating well between each addition
- Fold in the flour until nearly combine and then add the Tia Maria and incorporate fully.
- Transfer the batter into 10 cupcake cases and bake at 160C for 20-22mins, or until a skewer comes out clean. Once baked, allow to cool fully.
- To make the mascarpone custard, start by combining the egg yolks, sugar and vanilla in a bowl and whisking to light and pale.
- Transfer the egg mixture to a bain-marie and heat until sugar is mostly dissolved, whisking constantly at this stage.
- Once the sugar has dissolved and the mixture has become thick and pale, allow to cool slightly then whisk in the mascarpone.
- In a separate bowl, whisk the cream to stiff peaks before adding the mascarpone mix.
- Make the coffee soak by combining the ingredients together.
- To assemble, use a knife to level the cupcakes. Brush on the coffee soak to each cupcake and top with the mascarpone custard. Finish with a dusting of coco powder and serve. Enjoy!