Tiramasu Cupcakes for #BakingBloggers

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I joined a group called Baking Bloggers a couple of months ago and the theme for this month is Cupcakes.
It took me almost 3 1/2 seconds to decide on what I was making for this event.
Tiramisu Cupcakes.

I bake a cake or cupcakes every other week and donate them to our local Legion for a cake raffle.  It's been awhile since I'd made cupcakes.  I've also been wanting to make some Tiramisu again,and since I happened to pick up some Mascarpone in the 'big city' a few weeks ago, for that, decided that maybe Tiramisu Cupcakes might be in order.
They turned out awesome.
I did taste test a couple before bringing them to be raffled off.  
I believe in making sure that what I make is edible.
I used my Mary Berry Recipe for the cupcakes and just increased the amounts to get 24 cupcakes.  

Yield: 24 cupcakes

Tiramasu Cupcakes

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
These light as air cupcakes are a delightful twist on the traditional Tiramasu cake


6 eggs
150 grams self rising flour
150 grams sugar

500 gram Mascarpone Cheese
8 oz. Full fat Cream Cheese
5 tablespoons  confectioners sugar
1/2 cup heavy cream

6 oz.  Dark Bittersweet or Semi Sweet Chocolate Chips
2 tablespoons Heavy cream
1- 2 teaspoons cocoa powder

1/2 cup fresh coffee
1 teaspoon coffee extract
1/4 cup brandy


  1. Preheat oven to 350 degrees ( or 160C convection).
Prepare the cupcake tin (I have a 24 cupcake tin) by placing a cupcake liner in and spraying it with a non stick spray.  For these I used a decorated aluminum cupcake liner and sprayed them very lightly with Baker's Joy non stick baking spray.
Whisk the 6 eggs and sugar together for about 5 minutes, until foamy, light colored  and almost doubled in size. It should leave a trail on top when the whisk is lifted.   Sift the self rising flour over it and cut in lightly, using a spatula or large spoon.  Pour into greased cupcake liners, and bake for about 15 minutes or a little less until cupcakes have risen and browned lightly, and spring back to the touch.

  1. For the wash, mix the water, coffee extract and brandy together, set aside.   
  1. Beat the Mascarpone cheese, cream cheese, confectioners sugar and cream together until smooth.   You will get a creamy spreadable frosting.   Spoon it into  a frosting bag with a star tip for the next step. 
    Sprinkle one quarter of the coffee/brandy wash over  the cupcakes or use a pastry brush to generously coat the cupcakes.   You might need to go over them several times so that the wash can soak in a little into the cupcakes.  I 'painted' the tops 6 times to get the right amount of wash on top.  You can also dribble a teaspoon on top of each cupcake if you wish.  When finished with the wash, sprinkle it with some of the grated ganache.  Then top with the mascarpone frosting piped on in a pleasing fashion with a star tip.  Finish off with some more of the grated ganache and a light sprinkle of cocoa powder. 
Heat the cream and pour over the chocolate chips, whisk together or stir to combine.
Let the ganache cool a little and then spread half of it out thinly on a piece of plastic wrap and put the other half in a small square container covered in plastic wrap to make a little 'cake'.  Place in the freezer or fridge to harden.  When ready to finish off the cupcakes, take out of the fridge and grate the chocolate cake. Use that grated chocolate on top of the cupcake, underneath the Mascarpone frosting.  Then use a paring knife to cut up the rest of the chocolate into little slivers and use them to decorate the tops.  
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