Friday, November 30, 2012

Tiramisu Cupcakes

This cupcake is brought to you by left overs from recipe testing for a large dairy based food producer.  I made cupcakes for the Christmas Bazaar at my children's school, and decided to make a more adult contribution with this Tiramisu cupcake.  Coffee flavored desserts are up there for me, along with pumpkin & key lime pie.  I used the mascarpone for the icing, and made a vanilla cupcake recipe with the addition of instant espresso powder and cocoa powder.   I also made some gingerbread cupcakes that I will post the recipe for in a few days...

Tiramisu Cupcakes
makes 12 cupcakes
  • 375 ml (1 1/2 cups) all purpose flour
  • 250 ml (1 cup) sugar
  • 15 ml (1 tablespoon) instant espresso powder
  • 15 ml (1 tablespoon) cocoa powder
  • 7 ml ( 1 1/2 teaspoons) baking powder
  • 1,25 ml (1/4 teaspoon) salt
  • 125 ml (1/2 cup) unsalted butter, room temperature
  • 250 ml (1 cup) 2 % milk
  • 2 large eggs, room temperature
  • 5 ml (1 teaspoon) vanilla extract 
  • Pre-heat oven to 190C (375 F).
  • Line a 12 cup muffin tin with baking cup liners.
  • Add the flour, sugar, instant espresso powder, cocoa powder, baking powder and salt to the bowl of a standing mixer.  Blend for a few seconds to combine.  Add butter, milk, eggs and vanilla extract, and blend for 2 minutes until the batter is smooth. 
  • Scoop the batter in liners until 2/3 full.  Bake until center of cupcakes springs back when touched (about 15-20 minutes). Let cool completely.
Mascarpone Icing:
  • 250 ml (1 cup) mascarpone cheese
  • 15 ml (1 tablespoon) 35% cream
  • 5 ml (1 tsp) vanilla extract 15 ml (1 tablespoon) instant espresso powder
  • 15 ml (1 tablespoon) cocoa powder
  • 1 l (4 cups) icing sugar
  • Decorate with chocolate chips, shavings, cocoa powder or chocolate sprinkles
  • Beat the mascarpone until smooth.  Add the cream, vanilla extract, cocoa powder, instant espresso powder. Beat on low to combine.  Add the icing sugar gradually (so as not to make a mess), and beat until icing is smooth. Transfer icing to a piping bag with a rosette tip. Pipe the icing over cupcakes, and garnish with one of the following: chocolate chips, shavings, cocoa powder, chocolate sprinkles.

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