Tiramisu Cupcakes
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
62
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Espresso (hot)1 cup
Raw Sugar (fine)1 tbsp
Rum1 cup
All-Purpose Flour1 tsp
Sea Salt3 cup
Icing SugarDirections:
1
Making the espresso syrup: Into a bowl, pour the hot espresso, sugar, and rum
2
Stir until dissolved
3
Making the cupcake batter: In the large bowl of a stand mixer with the whisk attachment, beat the eggs with the sugar and rum until thick and pale and tripled in volume, about 8 minutes
4
In another large bowl, sift together the flour and salt using a wire-mesh sieve
5
Delicately fold one-third of the flour mixture into the egg mixture
6
Repeat two more times, until all the flour is incorporated into the egg mixture
7
Delicately fold in the melted butter
8
Preheat the oven to 350 degrees F
9
Line and butter a 12-cup muffin tin
10
Making the cupcakes: Divide the batter equally among the prepared muffin cups
11
Bake on the center rack until the cupcakes are slightly golden around the edges and a toothpick comes out clean, 15 to 20 minutes
12
Let cool on a rack for 10 minutes
13
Making the icing: In a medium bowl, combine the mascarpone, icing sugar and 3 tablespoons espresso syrup
14
Beat with a hand mixer until smooth
15
Set aside
16
Brush each cooled cupcake generously with the remaining espresso syrup
17
Using a pastry bag or butter knife, ice each cupcake with 1/4 cup icing
18
Garnish with dark chocolate shavings
19
Refrigerate for 1 hour, or enjoy right away