Tiramisu is one of my favourite desserts, which recently led me to try and incorporate its delicious flavours into a cupcake. I tried a few versions and eventually decided on a light coffee sponge topped with sherry-spiked mascarpone. Even if I say so myself – they’re pretty yum!
Traditionally tiramisu is made with sweet marsala wine, but I found it difficult to find a bottle of it that wasn’t overly expensive, so I substituted it with sweet sherry. I didn’t add a huge amount of sherry to the topping, so if you like a boozier hit, add some more until you achieve a flavour you like.#
Tiramisu Cupcakes
Makes ~12 large cupcakes or ~24 regular
For the cupcakes:
- 100 g butter
- 200 g soft brown sugar
- 2 tsp instant coffee
- 60 mL water
- 120 mL milk
- 1 tsp vanilla extract
- 2 eggs
- 225 g self raising flour
For the topping:
- 500 g mascapone
- 70 g icing sugar
- 1 tsp vanilla extract
- 50 mL sherry (~4 dessertspoons)
- Cocoa powder to dust
Preheat the oven to 150 °C (fan).
Beat the butter and sugar together until fluffy and creamy.
Dissolve the coffee in some hot water.
Whisk together the milk, eggs and vanilla extract.
Sieve the flour, and add half of it to the sugar/butter mixture along with half of the wet ingredients. Combine fully before adding the other half of the ingredients. (Adding the ingredients gradually reduces the risk of the mixture splitting)
Place the cupcake liners in the tray and spoon the mixture into them, taking care not to over fill them.
Bake in the oven for 10-15 min for regular sized, or 15-20 min for large sized cupcakes.
Allow to come to room temperature on a cooling rack.
For the topping:
Sieve the icing sugar to remove any lumps, and whip together with the mascarpone and vanilla extract. Add the sherry cautiously until you achieve the level of ‘booziness’ you are looking for!
Spread the topping over the buns when they have cooled down to room temperature, and finish with a dusting of cocoa powder.
Tag @thecorkfork on Instragram to show me your Tiramisu Cupcake creations!