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Learn how to make delicious tiramisu cupcakes in this easy tutorial. These decadent treats are perfect for any dessert lover!
INGREDIENTS:
⚫TIRAMISU CUPCAKES
150 g all-purpose flour
50 g almond flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
70 g butter at room temperature
200 g granulated sugar
3 large eggs at room temperature
150 g sour cream 12-18%, room temperature
2 tablespoons oil
1 ½ teaspoon vanilla extract
1 tablespoon instant espresso powder
⚫MASCARPONE BUTTERCREAM
200 g butter
100 g mascarpone cheese
360 g powdered sugar
½ teaspoon vanilla bean paste
Cocoa powder for dusting
Preheat the oven to 160ºC/320ºC conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
Sift all-purpose flour, almond flour, baking powder, baking soda, and salt and set it aside.
In the bowl of a stand mixer, add the butter and sugar and mix it on medium/high speed for 3 minutes.
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until combined.
Add the sour cream, oil, and vanilla extract and mix until combined, make sure not to overmix the cake batter.
Use a spatula, and give the batter a gentle fold to make sure all of the ingredients have combined.
Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a spatula until the instant coffee has dissolved and combined into a smooth batter.
Alternate by adding a bit of each of the two batters into the 12 cupcake liners and with a toothpick swirl the two batters together. Bake them for 20-23 minutes or until a cake tester comes out clean.
Let the cupcakes cool on a cooling rack. let them cool down completely.
MASCARPONE BUTTERCREAM:
Take the butter and mascarpone out of the fridge 10 minutes before starting. Cut the butter into cubes and sift the powdered sugar.
Add the butter in a stand mixer and mix for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
Add the mascarpone, and vanilla paste, and mix it together with the butter for 1 minute on low speed.
Add the powdered sugar and mix for another 1 min, until all combined.
Add the buttercream to a piping bag with a big round piping tip, (Wilton 1A) Pipe the buttercream on the cupcake. Finish it with a dusting of cocoa powder.
00:00 Intro
00:12 making the cupcake
2:45 espresso
4:03 Transfer to baking pan
5:56 Make the cream
6:49 Pipe the cream
7:23 Dust cocoa powder
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