www.odlums.ie /recipes/tiramisu-cupcakes/

What you need:

  • 175g/6oz  Odlums plain flour
  • 2 tsps Odlums Baking powder
  • Pinch of salt
  • 200g/7oz Caster sugar
  • 60g/2.1oz  Soft unsalted butter
  • 4  Eggs, beaten
  • 2 tsps  Goodalls Vanilla essence
  • 1 tbsp  Espresso coffee mixed with a tablespoon of boiling water
  • Coffee syrup
  • 100ml/3.5oz Strong coffee
  • 2 tbsp  Caster sugar
  • 25ml/0.88oz Brandy and Port mixed(optional)

Topping

  • 250ml/8.8oz Double cream
  • 200g/7oz Mascarpone cheese
  • 100g/3.5oz  Icing sugar

To decorate

  • Grated or shaved chocolate

How to:

  1. Prepare a cupcake tin by lining with cupcake cases. Pre-heat the oven to 180C/350F/Gas mark 4.
  2. Melt the butter in a heat proof bowl over hot water.
  3. Place the eggs and sugar in the bowl of your mixer and beat until thick, pale and creamy, when you remove the whisks they should leave a trail.
  4. Add the melted butter and vanilla essence to the coffee.
  5. In a large bowl sieve the flour with the baking powder and salt.
  6. Gently fold ¼ of the flour mixture into the egg/sugar mixture, then pour half the coffee liquid around the bowl and stir gently. Add the remaining flour in 3 parts and fold gently, finally stir in the last of the coffee mixture.
  7. 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.
  8. When the cupcakes are still warm, drizzle with the coffee syrup.
  9. To make the topping, beat the mascarpone with the icing sugar add the cream and beat gently until you get the correct consistency.
  10. Spoon the cream/cheese topping into a pastry bag, when the cupcakes are cold decorate with the topping, sprinkle with chocolate shavings.

 

Cooks Tips! Leave out the alcohol to make the cupcakes kid friendly.

Tiramisu Cupcakes

Category

All Recipes

What you need:

  • 175g/6oz  Odlums plain flour
  • 2 tsps Odlums Baking powder
  • Pinch of salt
  • 200g/7oz Caster sugar
  • 60g/2.1oz  Soft unsalted butter
  • 4  Eggs, beaten
  • 2 tsps  Goodalls Vanilla essence
  • 1 tbsp  Espresso coffee mixed with a tablespoon of boiling water
  • Coffee syrup
  • 100ml/3.5oz Strong coffee
  • 2 tbsp  Caster sugar
  • 25ml/0.88oz Brandy and Port mixed(optional)

Topping

  • 250ml/8.8oz Double cream
  • 200g/7oz Mascarpone cheese
  • 100g/3.5oz  Icing sugar

To decorate

  • Grated or shaved chocolate

How to:

  1. Prepare a cupcake tin by lining with cupcake cases. Pre-heat the oven to 180C/350F/Gas mark 4.
  2. Melt the butter in a heat proof bowl over hot water.
  3. Place the eggs and sugar in the bowl of your mixer and beat until thick, pale and creamy, when you remove the whisks they should leave a trail.
  4. Add the melted butter and vanilla essence to the coffee.
  5. In a large bowl sieve the flour with the baking powder and salt.
  6. Gently fold ¼ of the flour mixture into the egg/sugar mixture, then pour half the coffee liquid around the bowl and stir gently. Add the remaining flour in 3 parts and fold gently, finally stir in the last of the coffee mixture.
  7. 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.
  8. When the cupcakes are still warm, drizzle with the coffee syrup.
  9. To make the topping, beat the mascarpone with the icing sugar add the cream and beat gently until you get the correct consistency.
  10. Spoon the cream/cheese topping into a pastry bag, when the cupcakes are cold decorate with the topping, sprinkle with chocolate shavings.

 

Cooks Tips! Leave out the alcohol to make the cupcakes kid friendly.

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