Tiramisu Cupcakes

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Tiramisu Cupcakes 

Vanilla Cake Soaked with Espresso Syrup and Topped with Mascarpone Cream

I like this recipe for several reasons. These are my reasons:

1. It uses mascarpone, like an authentic tiramisu.

2. The Espresso Syrup actually seeps into the cupcake, so it has a definite presence.

3. It’s cool lookin’.

If you don’t like tiramisu, this cupcake is not made for you. DON’T EAT ME!

The opposite holds true.

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Saturated with the goodness of Kahlua.

I love “boozy” cupcakes; they seem so taboo yet are completely innocuous. (Not that I’d feed it to my *nonexistent* children—seems.. wrong..)

Recipe adapted from Food Network

Makes 24 cupcakes, or 72 mini

Cupcake Batter:

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat the convection oven to 325 degrees F. Line 24 regular cupcake pans with liners.

Combine the flour, baking powder and salt in a bowl. Cream the butter and sugar separately on medium speed until light and fluffy, 4 to 8 minutes. Slowly add the eggs, mix, then add the vanilla extract. Alternate adding the flour mixture and the milk.

Divide evenly into the cupcake liners. Bake about 15 minutes (less for minis). Cool completely.

Espresso Syrup:
1/3 cup sugar
2 tablespoons espresso powder
2 tablespoons Kahlua

In a saucepan, combine 1/3 cup water, sugar and espresso powder. Heat over medium-high heat until the sugar is completely melted, stirring occasionally. Remove from heat and stir in liqueur.

Mascarpone Cream:
One 8-ounce container mascarpone
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 cup heavy cream

Cocoa powder, for garnish
Chocolate Covered Espresso Beans

In a medium bowl, combine the mascarpone, confectioners’ sugar, and vanilla extract. Whip the heavy cream in another bowl until soft peaks form. Gradually fold the whipped cream into the mascarpone mixture.

Using a fork, poke holes in the tops of the baked cupcakes. Spoon or brush 2 tablespoons of espresso syrup over each cupcake (1 tbsp at most, if mini).

Add cream onto each cupcake. Sprinkle with cocoa powder and add chocolate espresso bean to each.

È basta! Finito!

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