TIRAMISU CUPCAKES (USES CAKE MIX)
These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip
Provided by BlondieItaliana
Categories Dessert
Time 58m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
- Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
- Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
- Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
- Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
- Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
TIRAMISU CUPCAKES
Make and share this Tiramisu Cupcakes recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
- In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
- With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites.
- Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.
- Espresso Syrup.
- In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner's sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
- Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
- Frosting.
- In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner's sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.
Nutrition Facts : Calories 135.4, Fat 4, SaturatedFat 2.1, Cholesterol 56.7, Sodium 34, Carbohydrate 20.6, Fiber 0.1, Sugar 15.8, Protein 2.3
TIRAMISU CUPCAKES
Make and share this Tiramisu Cupcakes recipe from Food.com.
Provided by Cook4_6
Categories Dessert
Time 48m
Yield 24 Cupcakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and line pan with cupcake liners.
- Sift cake mix into a small bowl and set aside.
- In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
- Stir cake mix into wet ingredients.
- Using half of the batter, fill cupcake liners about 1/3 full.
- With the remaining cake batter, add the strong coffee and mix. Add 1 or 2 tablespoons of flour to thicken the batter.
- Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. Take a toothpick and gently swirl the coffee layer into the vanilla layer being careful not to mix, but instead marble.
- Bake for 16-20 minutes or until an inserted knife comes out clean. Allow to cool completely.
- Filling: Combine all ingredients in a small bowl using a spoon.
- Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
- To assemble, scoop a small piece of cake out the top of each cupcake (I use an apple corer to grab a tiny piece from the center). Generously spoon in your filling, icing any overage across the top of the cupcake. Pipe your whipped topping over the hole with the filling and top with chocolate shavings, cocoa powder, and/or a chocolate covered espresso bean.
Nutrition Facts : Calories 278.4, Fat 17.8, SaturatedFat 8.1, Cholesterol 49.4, Sodium 210.1, Carbohydrate 27.2, Fiber 0.2, Sugar 20.7, Protein 3
TIRAMISU CUPCAKES
Moist and fluffy cupcakes, topped with creamy espresso mascarpone frosting...These cupcakes will definitely make up for the crappy romantic comedy one of your girlfriends is bound to bring over. (Just kidding - I have nothing against women who like romantic comedies, or men who dig action films for that matter. It's the fact that they reproduce that gets to me.)
Provided by Food Network
Categories dessert
Time 55m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum. Stir until dissolved.
- Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes. In another large bowl, sift together the flour and salt using a wire-mesh sieve. Delicately fold one-third of the flour mixture into the egg mixture. Repeat two more times, until all the flour is incorporated into the egg mixture. Delicately fold in the melted butter.
- Preheat the oven to 350 degrees F. Line and butter a 12-cup muffin tin.
- Making the cupcakes: Divide the batter equally among the prepared muffin cups. Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes. Let cool on a rack for 10 minutes.
- Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup. Beat with a hand mixer until smooth. Set aside.
- Brush each cooled cupcake generously with the remaining espresso syrup. Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing. Garnish with dark chocolate shavings. Refrigerate for 1 hour, or enjoy right away.
TIRAMISU CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
- For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
- For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.
TIRAMISU "CUP"CAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 6 "cup"cakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet.
- Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved.
- When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely.
- When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.
TIRAMISU CUPCAKES
Steps:
- For the cupcakes: Preheat the convection oven to 325 degrees F. Line 24 regular cupcake pans with liners.
- Rough chop the chocolate covered coffee beans and set aside. Combine the flour, baking powder and salt in a bowl. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs, one at a time, scraping the bowl as needed. Add the vanilla extract. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients.
- When the batter is smooth, divide evenly into the cupcake liners. Sprinkle 1 teaspoon crushed coffee beans on each cupcake. Bake until lightly browned and fully cooked through, about 15 minutes. Cool completely.
- For the espresso syrup: In a small saucepan, combine 1/3 cup water, sugar and espresso powder. Heat over medium-high heat until the sugar is completely melted, stirring occasionally. Remove from the heat and stir in the coffee liqueur.
- For the mascarpone cream: In a medium bowl, combine the mascarpone, confectioners' sugar, coffee liqueur and vanilla extract. Place the heavy cream in the bowl of a stand mixer. Using the whisk attachment, whip the cream until soft peaks form. Gradually fold one-third of the whipped cream into the mascarpone mixture. Continue folding in the cream in two more additions.
- To assemble: Using a fork, poke holes in the tops of the baked cupcakes. Gradually spoon 2 tablespoons of espresso syrup over each cupcake. Place the mascarpone cream in a piping bag fitted with a metal tube and pipe desired amount of cream onto each cupcake. Dust with cocoa powder and sprinkle with chocolate shavings.
BEST EVER TIRAMISU
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY TIRAMISU CUPCAKES
Make and share this Easy Tiramisu Cupcakes recipe from Food.com.
Provided by J Wong
Categories Dessert
Time 30m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 12
Steps:
- CUPCAKE DIRECTIONS.
- Prepare cake mix as per instructions (or use your own vanilla cake recipe).
- Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
- Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
- Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
- In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
- Bake as directed for your cake recipe.(appx 15-20 min).
- FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
- Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
- Beat 2 to 3 minutes.
- Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
- In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
- Gently fold into Mascarpone mixture.
- Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
- Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
- Enjoy!
TIRAMISU CUPCAKES
Experience a beloved dessert in a whole new way with our Tiramisu Cupcakes recipe. Infused with coffee flavor and topped with a mascarpone mixture, Tiramisu Cupcakes are full of the classic flavor of tiramisu cake. Try serving Tiramisu Cupcakes at your next get-together.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 5 min.
- Meanwhile, microwave water in medium microwaveable bowl on HIGH 2 min. Add coffee, 1 Tbsp. sugar and 1-1/2 tsp. cocoa powder; stir until dissolved. Stir in 1 tsp. vanilla.
- Pierce tops of cupcakes with fork; spoon coffee mixture evenly over warm cupcakes. Remove from pans to wire racks; cool completely.
- Beat mascarpone with remaining sugar and vanilla in large bowl with mixer until blended. Stir in COOL WHIP. Spoon into piping bag fitted with star tip; use to pipe COOL WHIP mixture onto cupcakes.
- Spoon remaining cocoa powder into fine-mesh strainer; shake gently over cupcakes.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 17 g, Fiber 0.5239 g, Sugar 9 g, Protein 1 g
CHOCOLATE TIRAMISU CAKE
This creamy chocolate and coffee layer cake has real wow factor and is ideal for a celebration
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h35m
Number Of Ingredients 16
Steps:
- For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
- Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
- Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume - make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
- Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
- Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
- Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.
Nutrition Facts : Calories 563 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
TIRAMISU CUPCAKES
Turn the traditional Italian dessert on its head by serving it as a cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
TIRAMISU CUPCAKES
Ethereal mascarpone frosting blankets sponge cake in this adaptation of a famous Italian dessert. Extra yolks in the batter make the cake sturdy enough to hold a generous dose of coffee-liqueur syrup without becoming too soggy. Freshly brewed coffee or espresso would be a natural accompaniment, as would little glasses of marsala, a fortified Italian wine used in the soaking syrup.
Yield makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
TIRAMISU CAKE
Make and share this Tiramisu Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Position oven rack in center of oven; preheat oven to 350°.
- Butter two 9 x 2 inch round cake pans; dust the insides with flour, tap out the excess; line the bottoms of the pans with parchment paper or wax paper; put the pans on a baking sheet.
- Make the cake: sift together the cake flour, baking powder, baking soda, and salt.
- Using a stand mixer fitted with paddle attachment, beat the butter on medium speed until soft and creamy.
- Add in sugar and beat for 3 minutes.
- Add the eggs one at a time and then the yolk, beating for 1 minute after each addition.
- Beat in the vanilla (don't be concerned if the mixture looks curdled).
- Decrease mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with dry ingredients); scrape down sides of bowl as needed and mix only until the ingredients disappear into the batter.
- Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
- Bake for 28-30 minutes, rotating the pans at midway point.
- When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
- Transfer cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
- Invert and cool to room temperature right side up.
- Make the extract: In a small bowl or cup, stir the espresso powder and boiling water together until blended; set aside.
- Make the syrup: In a small saucepan, stir the water and sugar together; bring just to a boil.
- Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the amaretto; set aside.
- Make the filling/frosting: add mascarpone, sugar, vanilla, and liqueur in a bowl; whisk just until blended and smooth.
- Using a stand mixer with whisk attachment, whip the heavy cream until firm peaks form.
- Switch to a rubber spatula and stir about ¼ of the whipped cream into the mascarpone.
- Fold in the rest of the whipped cream with a light touch.
- Assemble the cake: if the tops of the cake layers have crowned, use a long serrated knife and a gentle swaying motion to even them.
- Place one layer right side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.
- Using a pastry brush, soak the layer with about 1/3 of the espresso syrup.
- Smooth some of the mascarpone cream over the layer-use about 1 ¼ cups-and gently press the chopped chocolate into the filling.
- Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling.
- Soak the top of the cake with the remaining syrup.
- For the frosting-whisk 1 to 1 ½ tablespoons of the remaining espresso extract into the remaining mascarpone filling.
- Taste the frosting as you go to decide how much extract you want to add.
- If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so; refrigerate the cake too.
- With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
- Decorate the cake with chocolate-covered espresso beans-press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
- Refrigerate the cake for at least 3 hours before serving-the elements need time to meld.
- Just before serving-dust the top of the cake with cocoa.
- To serve-let sit at room temperature for 20 minutes, cut with a serrated knife and a gentle sawing motion; serve with coffee or espresso.
Nutrition Facts : Calories 451.2, Fat 22.7, SaturatedFat 13.5, Cholesterol 148.3, Sodium 199.6, Carbohydrate 56.6, Fiber 0.5, Sugar 33.8, Protein 5.8
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TIRAMISU CUPCAKES RECIPE - FOOD NETWORK
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Servings 12Category DessertAuthor Nadia G.Difficulty Easy
- ESPRESSO GLAZE: Add 2 tablespoons of raw sugar to the hot espresso, and stir to dissolve. Add 1 tablespoon of rum and mix. Cover and refrigerate until cool.
- CUPCAKE MIXTURE: Preheat the oven to 350 degrees F, and position a rack in the center of the oven. In a large bowl beat the eggs with a hand mixer until they're foamy. Continue to beat the eggs while adding 1 cup of raw sugar in a slow and steady stream. Add 1 tablespoon of rum, and continuously beat the egg mixture for 6 minutes, until pale and shiny. In another large bowl, use a wire mesh sieve to sift together the all-purpose flour and sea salt. Fold one third of the fl our mixture into the egg mixture. Repeat two more times until all the flour is incorporated into the egg mixture. Delicately fold in the melted unsalted butter. Divide the batter equally among 12 lined muffin cups. Cook for 15 to 20 minutes, or until the cupcakes are slightly golden around the edges and an inserted toothpick comes out clean. Remove the cupcakes from the oven, and cool them on a rack. When the cupcakes have cooled slightly, brush each one generously with the espresso glaze.
- ESPRESSO MASCARPONE ICING: In a medium sized bowl combine the mascarpone, icing sugar, and the rest of the espresso glaze. Beat with a hand mixer until the icing is stiff. Using a pastry bag with a round nozzle (or a butter knife), ice each cupcake with about 1/4 cup of the icing. Garnish each cupcake with 1 teaspoon of shaved dark chocolate. Place in the fridge for 1 hour to set.
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