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Recipe

Tiramisu cupcakes

May 30, 2012 2:00pm
  • 25 mins preparation
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Tiramisu cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 2 eggs, separated
  • 1 teaspoon frangelico
  • 1/2 teaspoon vanilla extract
  • 1 cup hazelnut meal
  • 1/2 cup self-raising flour, sifted
  • 1/2 cup milk
  • cocoa powder, to dust
  • chocolate hearts, to garnish (see tip)
Coffee cream filling
  • 1/2 cup cream, whipped
  • 1/2 cup mascarpone
  • 1 teaspoon instant coffee powder
  • 1 teaspoon icing sugar

Method

Tiramisu cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 6-hole muffin pan with paper cases.
  • 2
    In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in Frangelico and vanilla.
  • 3
    Combine hazelnut meal and flour in a large bowl.
  • 4
    On low speed, alternately add flour mixture and milk to creamed mixture, beginning and ending with flour mixture.
  • 5
    In a small clean bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.
  • 6
    Spoon evenly between paper cases until 2/3 full. Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
  • 7
    FILLING: In a bowl, gently fold cream into mascarpone with coffee and sugar.
  • 8
    Using a sharp pointed knife, cut a circle from top of each cake. Fill cavities with coffee cream. Dust with cocoa powder and top with a chocolate heart.

Notes

MAKES 6

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