Quick Tiramisu Cupcakes
Recipe submitted by The Lone Baker
For when you are in hurry, quick and easy.
Serves 24
Ingredients
- Cake batter:
- 125g butter (4.4oz)
- 1 teaspoon vanilla extract
- 2/3 cup (150g) castor sugar (superfine)
- 3 eggs
- 1½ cups (225g) self-raising flour
- ¼ cup milk (60ml)
- Coffee syrup:
- 1/2 cup of expresso freshly brewed strong coffee
- 1/4 cup sugar
- 1 tablespoon of coffee liqueur (you can use Marsala if you prefer)
- Mascarpone topping:
- 1 cup heavy cream
- 250g mascarpone cheese, room temperature
- 1/2 cup sifted icing sugar
- Plus cocoa for dusting.
Method
- Preheat oven to 180c, line two 12 cup trays with paper liners (fairy cake/patty cake size)
- Cake: Beat butter, extract, sugar, eggs, sifted flour & milk on low speed with an electric mixer until ingredients are just combined. Increase speed to medium & beat for 3 minutes until smooth and pale in colour.
- Drop spoonfuls of mixture into the paper liners. Bake about 20 minutes. Allow to cool in tins for 5 minutes removing to a wire rack to cool.
- Syrup: stir sugar, liqueur and hot coffee together until sugar is dissolved.
- Topping: Mix mascarpone and icing sugar together, in a separate bowl mix cream until soft peaks form. Fold cream into mascarpone mixture.
- Pierce holes into the cooled cupcakes with a medium skewer, brush with coffee syrup, top with mascarpone topping and dust with cocoa powder.
- Refrigerate at least two hours before serving.
