www.odlums.ie
/recipes/tiramisu-cupcakes/
What you need:
- 175g/6oz Odlums Cream Plain Flour
- 2 tsps Odlums Baking powder
- 4 Eggs, separated
- Pinch of salt
- 200g/7oz 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 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.
What you need:
- 175g/6oz Odlums Cream Plain Flour
- 2 tsps Odlums Baking powder
- 4 Eggs, separated
- Pinch of salt
- 200g/7oz 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 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.
