Tiramisu "Cup"Cakes
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
3 tsp
Baking Powder1 tsp
Salt (fine)2 large
Egg2 cup
Granulated Sugar1 tbsp
Milk3 tsp
Vanilla Extract1 cup
Sugar (confectioners')1 tbsp
Instant Espresso Powder1 tbsp
Unsweetened Cocoa Powder1 cup
Water (hot)1 cup
Heavy CreamDirections:
1
Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet
2
Sift the flour, baking powder and salt into a medium bowl and set aside
3
In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes
4
They will begin to lighten in color and become frothy
5
Add the granulated sugar and continue to beat for an additional 4 minutes
6
Reduce the mixer speed to low and stir in the flour mixture until just combined
7
Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla
8
Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes
9
While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved
10
When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer
11
Evenly but slowly spoon the coffee syrup over each cupcake
12
Let cool completely
13
When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form
14
Divide among the cupcakes
15
Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using