administratorAn Italian dessert with a twist! Fluffy coffee cupcakes topped with mascarpone cream. They look impressive but are not labor-intensive. The batter includes a splash of Amaretto liqueur, but the alcohol evaporates during baking, making them safe for kids.
Tiramisu Cupcakes
Ingredients:
Cupcakes:
- 100 g soft butter
- 100 g sugar
- A pinch of salt
- 2 eggs
- 100 ml milk
- 160 g flour
- 1 tsp baking powder
- 2 tbsp instant coffee
- 2 tbsp Amaretto liqueur
Topping:
- 250 g mascarpone
- 40 g soft butter
- 3 tbsp powdered sugar
- 1 tbsp unsweetened cocoa powder
Instructions:
Cupcakes:
Preheat the oven to 180°C (356°F).
In a large bowl, beat the butter with sugar and a pinch of salt until creamy.
Add the eggs and continue beating until pale and fluffy (about 2 minutes).
Pour in the milk and mix.
Dissolve the instant coffee in the Amaretto liqueur (you can warm the liqueur slightly) and add to the batter. Mix well.
Combine the flour with the baking powder and fold into the batter until smooth.
Divide the batter into muffin/cupcake liners and bake for about 20 minutes. Let cool completely.
Topping:
Beat the mascarpone with butter and powdered sugar until smooth and creamy.
Fill a piping bag fitted with a large round tip (about 8 mm) with the cream.
Pipe the topping onto the cooled cupcakes and dust with cocoa powder.tter and powdered sugar. Fill the pastry bag with a big butt (approx. 8mm in diameter). Garnish the cupcakes with the mass and sprinkle with cocoa.
