If you like golden cake and rich creaminess (and really, who doesn’t?), you need to try these Tiramisu cupcakes immediately. Absolutely perfect with a cup of strong coffee!
- 150g butter
- 150g castor sugar
- 3 large eggs, lightly beaten
- 150g (1 cup) self-raising flour
- 250g mascarpone
- 30g icing sugar, sifted
- 15ml (1 tbsp) marsala
- 250ml (1 cup) double cream
- 15ml (1 tbsp) instant coffee
- 80ml (1/3 cup) boiling water
- 30ml (2 tbsp) marsala
- 50g dark chocolate, finely grated, to serve
Preheat the oven to 180 ºC. Lightly grease a 12-hole muffin tin.
For the cupcakes, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs. Sift in the flour and mix to combine well. Spoon the mixture into the muffin holes and bake until golden brown, about 15 – 20 minutes.
Remove the cupcakes from the oven and leave in the tin to cool. Turn out onto a cooling rack and allow to cool completely.
For the mascarpone cream, mix the mascarpone, icing sugar and marsala in a small bowl. Whip the cream in a separate bowl then fold into the mascarpone mixture.
In a separate bowl, mix the coffee, water and marsala.
To assemble, slice each cupcake horizontally into three slices. Brush both sides of each slice with the coffee mixture. Spread some mascarpone mixture between the slices and sandwich them together. Use a piping bag with a star nozzle to pipe the rest of the mascarpone cream on top of the cupcakes. Top with the chocolate and serve.