Tiramisu Cupcakes

I was supposed to make these Tiramisu cupcakes a few weeks ago. They were inspired by Mary Berry's Tiramisu cake which was the technical challenge of dessert week on the Great British Bake Off. My plans went out of the window that week though, as I was caught up with making the Rapunzel cake for my niece. 

Anyway, I eventually got round to making them yesterday and I wish I'd made them sooner. I love Tiramisu and these are a fantastic cakey version. They taste amazing! 

I could easily have eaten all 12 but I'm still doing Slimming World so I only allowed myself half of one {that one there in the photo above!} My parents took two, I'm saving two for my sister and the rest will be going to work tomorrow. Lucky them!

Tiramisu Cupcakes

Makes 12

Preparation time 30 minutes

Baking time 20 minutes

Cupcakes
80g unsalted butter, softened
280g caster sugar

2 large eggs

1/2 tsp vanilla extract
240g plain flour
1/4 tsp salt
1 tbsp baking powder
240ml whole milk

Syrup
250ml strong coffee
75ml Kahlua/Brandy/Tia Maria {whichever you've got}
3 tbsp caster sugar

Frosting
400g Mascarponne cheese
50ml Kahlua/Brandy/Tia Maria
300ml double cream
30g icing sugar
Cocoa powder, for dusting

Preheat the oven to 190C/375F/Gas Mark 5, and line a 12 hole muffin tin with muffin cases.

Beat together the butter and sugar until pale and fluffy. Add the eggs and vanilla extract and beat until fully combined. Add the salt and baking powder, sift in half the flour and beat on a low speed until the flour disappears. Add half the milk and beat again. Repeat with the remaining flour and milk until the batter is smooth.

Divide the batter evenly between the paper cases, filling them up to two-thirds. Pop in the oven and bake for 18-20 minutes. When they're ready they'll be springy to the touch and a skewer inserted in the middle will come out clean. Leave to cool in the tin for a few minutes then transfer to a wire rack to cool completely. 

Make the soaking syrup. Pour the coffee and Kahlua {or Brandy/Tia Maria} into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil. Keep boiling until the liquid has reduced by about half, then take off the heat and leave to cool.

To make the frosting beat the mascarpone and Kahlua {or Brandy/Tia Maria} with an electric whisk until it's smooth. In a separate bowl whisk the cream with the icing sugar until it forms soft peaks. Fold the whipped cream into the mascarpone mixture so that it's evenly mixed in. 

When the cupcakes have completely cooled, use a sharp knife to cut a piece about 2cm wide by 3cm deep out of each cupcake. Pour 1-2 teaspoons of the syrup into the hollow of each cupcake. Fill each hollow with 1 teaspoon of the mascarpone cream, then dip the cut out piece into the syrup and put it back on top of the hole -  you might need to trim the sponge pieces slightly to fit. 

Finally, pipe or spoon the rest of the mascarpone cream onto the cupcakes and dust lightly with cocoa powder.

         

 

K for Kahlua!