Description
Delicious tiramisu cupcakes with a soft coffee-soaked base, mascarpone whipped cream topping, and a dusting of cocoa powder (makes 12 cupcakes).
Ingredients
Vanilla Cupcakes
- 100 g (1/2 cup) unsalted butter, softened
- 120 g (1/2 cup) granulated sugar
- 3 egg whites – at room temperature
- 1 1/2 tsp vanilla extract
- 150 g (1 1/4 cups) cake flour
- 20 g (2 tbsp) cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Mascarpone Frosting
- 200 g (3/4 cup + 2 tbsp) cold mascarpone
- 300 ml (1 1/4 cups) heavy cream, cold
- 3-4 tbsp powdered sugar
- 1 tsp vanilla extract
- Cocoa powder for decoration
- Cool espresso coffee for soaking
Instructions
Vanilla Cupcakes
- Preheat the oven to 325°F and prepare a cupcake pan with paper liners.
- In a large bowl, place the softened butter and granulated sugar, then beat with an electric mixer for 1-2 minutes until creamy.
- Add the egg whites and vanilla extract, and beat again for about 2-3 minutes until the mixture is light and fluffy.
- Gradually add the sifted dry ingredients (flour, cornstarch, baking powder, salt) and buttermilk, mixing gently with a spatula until smooth.
- Fill the paper liners about 2/3 full with the batter.
- Bake for about 17-20 minutes without opening the oven door, until the cupcakes are puffed, golden, and cooked through (check by inserting a toothpick into the center of a cupcake – it should come out clean).
- Allow the cupcakes to cool on a wire rack.
Mascarpone Frosting
- Place all the ingredients (cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract) in a bowl.
- Beat with an electric mixer on medium speed until the frosting is firm.
- Transfer the mascarpone frosting into a large piping bag fitted with a round tip.
Assembly
- Prepare your espresso and let it cool completely, then soak each cupcake with the coffee.
- Decorate the tops of the cupcakes by piping swirls of mascarpone frosting.
- Dust with unsweetened cocoa powder.
- Refrigerate for 1 hour and enjoy!
Notes
Conservation: Store the cupcakes in an airtight container in the fridge for 2-3 days.
Tips:
- Don’t overfill the cupcake liners, about 2/3 full to prevent overflowing.
- If you don’t have buttermilk, you can use regular milk with a little vinegar or lemon juice.
- For a stronger coffee flavor, add a bit of instant coffee to the frosting.
- Check the cupcakes with a toothpick: it should come out clean when they’re done.
- Use a kitchen scale for more accurate measurements, and make sure your ingredients are at room temperature for the best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American