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RECIPE: Tiramisu Cupcakes


Mmm, mmm: tiramisu cupcakes. Photo
courtesy BellaBaker.com.
  For more than a few people, a mini cupcake at midnight is the right way to start the new year. This recipe marries tiramisu with cupcakes, filling the soft, moist cupcake with tiramisu, the luscious Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavored with cocoa.

In this recipe, cupcakes replace the ladyfingers. It’s from one of our favorite bakers, Lauryn Cohen of BellaBaker.com.

“I like to make filling my cupcakes easy—no cutting cones out or slicing and dicing my cupcakes,” says Lauryn. “Just stick a pastry bag into the cupcake and squeeze. It works every time, I promise!”

She made these as mini-cupcakes for portion control, but you can make standard size cupcakes if you prefer.

RECIPE: TIRAMISU CUPCAKES

Ingredients

For The Syrup

  • 2-3 teaspoons espresso powder
  • 1/4 cup sugar
  • 1/4 cup water
  • For The Cupcakes

  • 1-1/2 cups cake flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup 2% milk
  • 1 teaspoon pure vanilla extract
  •  

    For The Filling & Frosting

  • 4 tablespoon butter
  • 4 ounces mascarpone cheese, softened
  • 4 ounces fat free vanilla Greek yogurt
  • 2 cups confectioners’ sugar
  • 1 teaspoon coffee extract
  •  
    Garnish

  • Cocoa powder
  • Chocolate covered espresso beans*
  •  
    *Available at candy stores, coffee bean stores, food markets (including Trader Joe’s) and online.

     
    Ttiramisu filling, tiramisu frosting. Photo courtesy BellaBaker.com.
     
    Preparation

    1. MAKE the syrup (be sure to do this first). Stir together the espresso powder, sugar and water over low heat until dissolved. Remove from heat and let cool while making the cupcakes.

    2. MAKE the cupcakes. Preheat oven to 350°F and line a mini muffin pan with cupcake liners. Sift together the cake flour, baking powder and salt. Set aside.

    3. CREAM butter and sugar in the bowl of an electric mixer on medium speed, until smooth and pale in color. Add eggs one at a time, making sure that each egg is fully incorporated before adding the next one. Stir vanilla into milk. Switch mixer to low speed and add dry and wet ingredients, alternating with half the dry, all of the wet, and the remaining dry, making sure not to overmix.

    4. SCOOP batter into liners and bake for 10-12 minutes, until a toothpick inserted in the center comes out clean. As soon as the cupcakes come out of the oven, poke hole in the tops with a toothpick, and, using a pastry brush, brush tops of cupcakes with the coffee syrup. Allow cupcakes to cool completely.

    5. MAKE the filling and frosting: Beat butter, mascarpone and yogurt in an electric mixer on medium/high speed until fully combined. Add confectioners’ sugar, a half cup at a time. Beat in the coffee extract.

    6. PLACE the filling/frosting into a piping bag with a narrow round tip. Push tip into top of cupcake and gently squeeze filling out of pastry bag until tip naturally starts to rise out of the cupcake. You will quickly get the hang of when to stop squeezing. Be gentle and do not over-squeeze. Once you have completed the filling, spread frosting over the cupcakes in a dome-like shape. Sprinkle with cocoa powder and top with a chocolate covered espresso bean.

    TURN CUPCAKES INTO A CLOCK

    Alternatively, you can make cupcakes into a clock presentation for New Year’s Eve. Use any cupcake recipe and decorate the top of each cupcake with a different number from 1 to 12. Arrange them in a circle like the face of a clock, with chocolate pretzel rods as the hands.

    Here’s the recipe, plus Lauryn’s tips for baking perfect cupcakes.
      




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