Prep Time: 25 minutes
Cook Time: 20 minutes
I haven’t made these Tiramisu cupcakes for a while but when my husband asked me to make some cupcakes for his office I thought now would be a great chance to make these amazing cupcakes again. They always go down really well and would be perfect around Christmas!
They do take a little longer to make but most people would agree that they are definitely worth it.
So I made 2 batches of these. One for my husbands office and one for mine. The first batch didn’t go exactly to plan as when I whisked the cream for the topping I whisked it too much and curdled it so I had to start again (proof that I don’t get it right every time!) with another tub of cream. For the second batch I bought extra thick double cream which meant I didn’t have to whisk it so there was then no risk of me overdoing it!
Kieron took his to work on the Thursday and I had a message to say they were all gone by 11am – that is how good they are! If you still are trying to decide whether they are worth making, consider these comments I received…
OMG – This is quite possibly the most yummy scrummy cake EVER!!!!!!! X
Wow – these are the best cupcakes you have ever made!
If you are baking for a special occasion they are absolutely 100% worth the time and money they cost to make! And it’s taken from the Hummingbird Bakery book so that’s another good reason to try them!
- 80g unsalted butter – softened
- 280g caster sugar
- 240g plain flour
- 1/4tsp salt
- 1 tbsp baking powder
- 2 large eggs
- 240ml whole milk
- 1/2 tsp vanilla essence
- Preheat the oven to 190°C/Gas mark 5, and line a muffin tin with muffin cases.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
- Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand.
- With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.
- Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin.
- Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch.
- Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.
- 250 ml strong coffee
- 75ml (2½fl oz) Kahlúa
- 3 tbsp caster sugar
- Pour the coffee and Kahlúa into a saucepan and stir in the sugar.
- Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.
- Meanwhile, make the frosting.
- 400g mascarpone cheese
- 50ml Kahlúa
- 300ml double cream (I used extra thick)
- 30g icing sugar
- Cocoa powder, for dusting
- Using the electric whisk, beat the mascarpone and Kahlúa until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.
- When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge – about two centimetres in diameter and three centimetres long – and set aside.
- Pour approximately one teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each cupcake.
- Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit.
- Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.
The first batch I made I piped the frosting on. This frosting is very soft though so it didn’t give the same effect as the usual buttercream frosting does. It works, it just doesn’t hold it’s shape to well. So for the second batch I placed it on with a spoon and spread it down towards the edges.
Just to add a touch of sparkle I also added edible gold glitter and gold and silver sprinkles.
Have a go and I promise you will fall back on this recipe time and time again!