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Recipe Detail Page
Tiramisu Cupcakes
Holiday 2010
This adaptation of a classic Italian favourite is perfect for entertaining. The “cakes” can be made up to two weeks in advance and kept wrapped in the freezer and assembled the day before serving (that way you only have to thaw as many as you will need). Let them thaw before brushing them with the coffee or it won’t be absorbed. Replace half of the brewed coffee with coffee liqueur for a more adult treat.
Makes 24 cupcakes
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, softened
21/4 cups (550 mL) packed golden brown sugar
4 eggs (room temperature)
1 tbsp (15 mL) vanilla
3/4 cup (175 mL) buttermilk
1 cup (250 mL) whipping cream
1 cup (250 mL) mascarpone cheese
2 tbsp (25 mL) confectioner’s sugar
1/2 tsp (2 mL) cinnamon
1/2 cup (125 mL) strong brewed coffee
1/2 cup (125 mL) shaved chocolate for dusting
1 Preheat oven to 325°F (160°C). Line 24 muffin tins with paper liners. Set aside.
2 In a bowl, blend together flour, baking powder and salt. Set aside.
3 With an electric hand or stand mixer, cream together butter and brown sugar until pale and fluffy. Beat in eggs, 1 at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Beat in vanilla. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk, until well combined and smooth.
4 Divide batter evenly among prepared muffin cups. Bake until golden brown and a cake tester inserted in the centre of a cupcake comes out clean, about 25 minutes. Transfer to a wire rack to cool for 10 minutes, then turn out onto rack to cool completely.
5 In a bowl, beat whipping cream just until stiff peaks form (do not overbeat or it will become grainy). In another bowl, beat mascarpone with confectioner’s sugar and cinnamon until smooth. Fold the whipped cream into the sweetened mascarpone until well blended.
6 Brush coffee over cooled cupcakes, repeating until it has all been used; dollop mascarpone cream over each cupcake. Dust with shaved chocolate just before serving. (Can be transferred to an airtight container and kept refrigerated for up to 1 day.)
Makes 24 cupcakes
