Introducing: Simple Tiramisu Cupcakes!
It’s coffee and cake, all in one handy package!
Our Simple Tiramisu Cupcakes are something really different! While traditional tiramisu is made with very light finger-shaped biscuits dipped in coffee and topped with a whipped mixture of eggs, sugar, and mascarpone cheese, we have totally simplified the whole process down to these delicious cupcakes. These little delights are like having coffee and a cake all in one package. How convenient is this for the new-age folk, eating with one hand and mobile phone in the other?
There’s a Secret Inside these Cup Cakes!
Just one bite into these Tiramisu cupcakes will reveal a very delicious secret! The inside is moist and billowing with that fantastic coffee taste that makes tiramisu so unique. After these cupcakes are cooked and while they’re still warm, we make a hollow in each of the cupcakes. Then tip in a 2 tsp shot of espresso. The effect of adding the espresso is nore than just taste, it moistens the cake too, making it super slurp-worthy!
Make a Strong Finish!
To finish it off, we fill the cupcake with buttercream mixture and pipe on top for a fancy finish. A gentle sprinkle of grated chocolate on top makes these insta-worthy cakes taste even better than they look!
So now, there’s a new, simple and fast way to enjoy the traditional tiramisu taste in a handy lunch pack-able format!
Thinking of Making our Simple Tiramisu Cupcakes Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Recipe Card
Simple Tiramisu Cupcakes
Equipment
- Cup Cake Tray
- Piping Bag
Ingredients
- 200 g butter
- 370 g caster sugar
- 2 tsp vanilla
- 4 eggs
- 400 g self raising flour
- 1 cup milk
- 60 ml espresso
- 3 tbsp chocolate grated
Butter Cream
- 125 g butter softened
- 125 g mascarpone room temp
- 4 cups icing sugar
- 3 tbsp espresso
Instructions
- Preheat oven to 180 degrees. Cream together sugar, butter and vanilla with an electric beater. Add eggs one at a time, stir through until just combined. Add some flour, then some milk, alternating, whilst stirring with a wooden spoon. Spoon into cases and bake for 15-20 minutes, the set aside to cool.
- Using an electric mixer, beat butter for 5 minutes until pale and fluffy. Add in mascarpone and beat until combined and fluffy. Add 1 tbsp at a time of the icing sugar, until it’s dissolved. Continue mixing while adding the espresso, taste, use more espresso if required.
- Make a hollow in each of the cupcakes, then tip in 2 tsp of the espresso. Fill the cupcake with butter cream mixture and pipe on top for a fancy finish. Sprinkle with grated chocolate.
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