Name: Tiramisu cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 90 gram butter, softened; 1/2 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 50 gram dark eating chocolate, grated finely; Mascarpone cream; 250 gram mascarpone cheese; 1/4 cup (40g) icing sugar; 1 slice marsala; 3/4 cup (180ml) thickened cream, whipped; Coffee mixture; 1 tablespoon instant coffee granules; 1/3 cup (80ml) boiling water; 2 tablespoon marsala

Tiramisu cupcakes

These teeny tiramisu cupcake towers are not only adorable, but a delightful option for dessert!

Makes 12 Item

Prep

Cook

20M

Total

25M

Ingredients

90 gram butter, softened

1/2 teaspoon vanilla extract

1/2 cup (110g) caster sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

50 gram dark eating chocolate, grated finely

Mascarpone cream

250 gram mascarpone cheese

1/4 cup (40g) icing sugar

1 slice marsala

3/4 cup (180ml) thickened cream, whipped

Coffee mixture

1 tablespoon instant coffee granules

1/3 cup (80ml) boiling water

2 tablespoon marsala

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 6-hole texas (¾ cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.

2.Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture among cases; smooth surface.

3.Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

4.To make mascarpone cream; combine mascarpone, sifted icing sugar and marsala in small bowl; fold in cream.

5.To make coffee mixture; combine coffee, the water and marsala in small bowl; cool.

6.Remove cases from cakes. Cut each cake horizontally into four. Brush both sides of cake slices with coffee mixture. Join cake slices with mascarpone cream.

7.Spread tops of cakes with mascarpone cream; sprinkle with grated chocolate. Refrigerate for 3 hours before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook