1 tbsp Espresso coffee mixed with a tablespoon of boiling water
Coffee Syrup
100ml Strong coffee
2 tbsp Shamrock Caster sugar
25ml/0.88oz Brandy and Port mixed(optional)
Topping
250g Mascarpone cheese
125g/4oz Icing sugar (sieved)
229ml carton of Double cream
To decorate
Grated or shaved chocolate
How to:
Prepare a cupcake tin by lining with cupcake cases. Pre-heat the oven to 180C/350F/Gas mark 4.
Melt the butter in a heat proof bowl over hot water.
Put egg whites into a mixing bowl with a pinch of salt and beat until stiff. Add sugar and continue beating until mixture is shiny. Finally beat in egg yolks, when you remove the whisks they should leave a trail.
Add vanilla essence and espresso coffee mixture to the melted butter.
Put flour and baking powder into a sieve. Sieve about a third of the flour into beaten eggs and gently fold. Pour half the coffee mixture around the bowl and stir gently. Add remaining flour, fold in gently and stir in the last of the coffee mixture.
Use a half cup measure to pour the mixture into the prepared cupcake tin, bake for 18-23 minutes, and check that the bottom of the cupcakes are baked. Remove and cool on a wire rack.
Meanwhile make the coffee syrup by stirring the sugar into the hot coffee until dissolved.
When the cupcakes are still warm, drizzle with the coffee syrup.
To make the topping, beat the mascarpone with the icing sugar add the cream and beat gently until you get the correct consistency.
Spoon the cream/cheese topping into a piping bag, when the cupcakes are cold decorate with the topping, sprinkle with chocolate shavings.
Behind Every Bake
Tiramisu Cupcakes
CATEGORY: Weekly Recipe
COOK TIME: 18 - 23 minutes
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What you need:
175g/6oz Odlums Cream Plain Flour
2 tsps Odlums Baking powder
4 Eggs, separated
Pinch of salt
200g/7oz Shamrock Caster sugar
50g/2oz butter
2 tsps Goodalls Vanilla essence
1 tbsp Espresso coffee mixed with a tablespoon of boiling water
Coffee Syrup
100ml Strong coffee
2 tbsp Shamrock Caster sugar
25ml/0.88oz Brandy and Port mixed(optional)
Topping
250g Mascarpone cheese
125g/4oz Icing sugar (sieved)
229ml carton of Double cream
To decorate
Grated or shaved chocolate
How to:
Prepare a cupcake tin by lining with cupcake cases. Pre-heat the oven to 180C/350F/Gas mark 4.
Melt the butter in a heat proof bowl over hot water.
Put egg whites into a mixing bowl with a pinch of salt and beat until stiff. Add sugar and continue beating until mixture is shiny. Finally beat in egg yolks, when you remove the whisks they should leave a trail.
Add vanilla essence and espresso coffee mixture to the melted butter.
Put flour and baking powder into a sieve. Sieve about a third of the flour into beaten eggs and gently fold. Pour half the coffee mixture around the bowl and stir gently. Add remaining flour, fold in gently and stir in the last of the coffee mixture.
Use a half cup measure to pour the mixture into the prepared cupcake tin, bake for 18-23 minutes, and check that the bottom of the cupcakes are baked. Remove and cool on a wire rack.
Meanwhile make the coffee syrup by stirring the sugar into the hot coffee until dissolved.
When the cupcakes are still warm, drizzle with the coffee syrup.
To make the topping, beat the mascarpone with the icing sugar add the cream and beat gently until you get the correct consistency.
Spoon the cream/cheese topping into a piping bag, when the cupcakes are cold decorate with the topping, sprinkle with chocolate shavings.