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BETH’S TIRAMISU CUPCAKE RECIPE
Makes 12 cupcakes
*Print Recipe here* http://bit.ly/2E3HbXD
INGREDIENTS:
FOR THE CUPCAKES:
2 eggs
3/4 cup (150g) sugar
2 tsp (10 ml) vanilla extract
1 cup (240 ml) of oil (*so sorry in the video a say 1/2 cup but I meant a full cup!)
1/2 cup (120ml) of water
1 1/2 cups (180g) of all purpose flour
1 1/2 tsp (7.5 ml) baking powder
1/4 tsp (1.25 ml) salt
1/4 cup of espresso or strong coffee
1 tsp of rum extract
FOR THE FROSTING:
2 cups (475 ml) of heavy cream
5 tbsp (33 g) powdered sugar
2 tsp (10 ml) vanilla extract
8 oz of mascarpone cheese
GARNISH:
1/4 cup (25 g) cocoa powder
2 oz (56 g) of dark chocolate
METHOD:
Preheat oven to 350F (175C). Line a 12-cup muffin tin with cupcake papers and set aside.
In a large bowl whisk together the eggs, sugar, vanilla, oil and water. Set aside.
In a medium bowl whisk together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients until combined.
Fill each cupcake well 3/4 of the way full. Bake at 350F (175C) for 15-17 minutes. Allow to cool.
Meanwhile, whisk together the coffee and rum extract. Brush the coffee mixture on top of each cupcake with a pastry brush, 2-3 times to allow the mixture to seep into the cake. Set aside
In a large bowl add the mascarpone cheese and smear it around with a spatula to soften it. Beat together the heavy cream, sugar and vanilla extract with an electric mixer. Fold the heavy cream, in thirds, into the mascarpone cheese, lightening the cheese with each addition of the cream.
Transfer the frosting to a large pastry bag fitted with a round 1/2″ tip (13mm). Working around the perimeter of the cupcake, pipe concentric coils around the cupcake creating 3 rings and finishing at the top creating a soft peak.
Place cocoa powder in a sugar shaker and dust the top of each cupcake with the cocoa power. Then grate the dark chocolate on top with a microplane zester or cheese grater.
Serve immediately or keep refrigerated until ready to serve. Remove from refrigerator 30 mins before serving and keep at room temperature. This will allow the frosting to soften.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.