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TIRAMISU CUPCAKES

These Tiramisu Cupcakes are tremendous! They are like small individual tiramisu desserts! Each is sprinkled with a Kahlua coffee combination, filled with a filling tiramisu and topped with a light Kahlua mascarpone buttercream.



I'm a big fan of combining espresso and Kahlua in my tiramisu, but if you prefer the non-alcoholic version you can definitely replace Kahlua with more espresso. Drizzle the espresso above the hole in the cupcake. The more the merrier in my opinion.

Fill the hole with tiramisu filling, then pipe the buttercream. Buttercream uses a mixture of butter and mascarpone cheese, which is also present in tiramisu. It tastes very good and not too sweet. The method is a little different from my usual buttercream. You might be tempted to add mascarpone cheese at the same time you add butter, but I really don't recommend it. The Mascarpone cheese seems to get softer when you beat it and then doesn't tighten when it cools again. Therefore, I recommend carefully folding it right before the final beet of powdered sugar is added.

I already said it, but I will say it again. These cupcakes are stones. There is nothing better than homemade tiramisu, and homemade tiramisu cupcakes are also easily extraordinary. Let's start our new year properly and enjoy these babies together. What do you say? 🙂

INGREDIENTS
CUPCAKE

  • 6 tablespoons salted butter, room temperature
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 6 tbsp sour cream
  • 3 egg whites
  • 1 1/4 cup of all-purpose flour
  • 2 teaspoons baking powder
  • 6 tablespoons milk
  • 2 tablespoons water

TIRAMISU FILLING

  • 2 egg yolks
  • 6 tablespoons granulated sugar
  • 1/2 cup mascarpone cheese
  • 1/2 cup of heavy whipped cream
  • 2 1/2 tablespoons warm water
  • 1 tablespoon of instant espresso coffee
  • 1/4 cup of Kahlua

Freeze

  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 1/2 tablespoons Kahlua or espresso
  • 1/2 cup mascarpone cheese, room temperature


INSTRUCTIONS
1. Preheat the oven to 350 degrees and prepare a cupcake pan with a cupcake liner.
2. Beat the butter and sugar until they are light and fluffy, about 2-3 minutes.
3. Add vanilla extract and sour cream and stir until evenly mixed.
4. Add the egg whites in two groups, stir until well blended.
5. Mix the dry ingredients in another bowl, then mix milk and water in another bowl.
6. Add half of the dry ingredients to the mixture and stir until evenly mixed. Add milk mixture and stir until evenly mixed. Add the remaining dry ingredients and stir until evenly mixed.
7. Fill the cupcake liner about half. Bake for 15-17 minutes, or until a toothpick is put out with a few crumbs.
8. Remove the cupcake from the oven and allow it cool for 2-three mins, then release it to the cooling rack to complete cooling.
9. When the cupcakes are cold, make the contents. Mix egg yolks and sugar at the top of the double boiler, over boiling water. If you don't have a double kettle, you can use a metal mixing bowl placed on the pan with boiling water in it.
10. Cook for 6-8 minutes, over low heat, stirring constantly, or until the mixture is light-colored and the sugar dissolves. If the mixture starts to be too thick and the yellow is darker, it's ripe.
11. When finished, whip the yellow with a mixer until thick and slightly yellow.
12. Fold the mascarpone cheese into the beaten yellow.
13. Add heavy whipping cream to another mixer bowl and whip until a stiff peak is formed, about 5-7 minutes.
14. Fold the whipped cream into the mascarpone mixture.
15. In another small bowl, mix warm water, espresso, and Kahlua.
16. After the cupcakes cool, cut the center. I use a cupcake corer.
17. Next, drizzle with 1 tablespoon of the coffee mixture over the cupcake, and fill the hole with tiramisu filling.
18. To make freezing, shake the butter until smooth.
19. Add 2 cups of powdered sugar and 1 tablespoon of Kahlua and stir until smooth.
20. Add another cup of powdered sugar and remaining Kahlua and stir until smooth.
21. Fold the mascarpone cheese carefully.
22. With a mixer at low speed, add the remaining cup of powdered sugar and stir until blended. You do not want to mix excessive or too thin mascarpone cheese. 
23. Put the frosting on top of the cupcakes and sprinkle with a little chocolate and cover with espresso seeds coated in chocolate, if desired.
Store in the refrigerator. When ready to be served, I suggest letting them sit for 20-30 minutes, so they are not too cold and hard.
This recipe is inspired by lifeloveandsugar

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