Tiramisu cupcakes

So... Last week I told you all about my go-to basic cupcake recipe. Today I'm going to introduce you to my tiramisu cupcakes, which basically means I'm adding a lot of amaretto and I'm using mascarpone in my frosting :-) And let's be honest, who doesn't love the delicious gooeyness of tiramisu? Sooooooo good!

Now, I came across a recipe (in Dutch) a few years ago (just click here to for the original recipe), and tweaked it to be more to my liking. And I must say I haven't heard any complaints yet, so I must have tweaked something right. 

Now... Let's begin... :-)

Tiramisu cupcakes

Ingredients:

For the cupcakes:

125 grams (4.5 oz) of self-rising flour

125 grams (4.5 oz) of sugar

125 grams (4.5 oz) of butter (at room temperature)

2 eggs (100 grams or 3.5 oz of egg)

2 table spoons of amaretto

2 table spoons of milk

½ table spoon of vanilla extract

For the topping:

300 grams of  mascarpone

100 grams of confectioner’s sugar

75 grams of whipping cream

1 table spoon of amaretto

Chocolate flakes or cocoa powder

Recipe:

So, let's get to work. For starters you just need to follow the recipe of my basic vanilla cupcakes. Just mix the flour, sugar, butter, eggs and vanilla extract until you have a smooth batter.  

Next, add the amaretto and stir it in until the batter is completely smooth again. lastly add the milk and stir until smooth. Easy, right?

This is where you start pre-heating your oven to 170°C or 340°F. Make sure you put the cupcake liners into the cupcake baking pan. I chose a colourful selection of pink, orange and purple just to brighten up the cupcakes even more. Just look how pretty it is...

Now, put the baking pan into the oven for 15 to 20 minutes. When the time is up, make sure to check whether the cupcakes are completely done by checking with a toothpick or a knitting needle. If it comes out clean, the cupcakes are done. Just take them out of the baking pan and put them on a rack to cool down.

This cooling down period gives you plenty of time to clean your baking pan and to start organising and making your mascarpone frosting. So get cleaning and take out your ingredients.

First things first, as you probably know, mascarpone is quite a thick substance, so it's quite important to loosen it up by using your mixer or whisk. 

Then add the confectioner's sugar to the mascarpone and beat with a mixer until you have a smooth and fluffy mixture. Next, add the whipping cream and beat for another few minutes until the mixture is fluffy again (if you take out a table spoonful of the mixture and tip it upside down, the mixture should stay on the spoon). Now, carefully stir in the amaretto and keep stirring until you again have that smooth and fluffy mixture.

It's time to take out your piping bag and start filling it with the mascarpone mixture. Then add a glorious amount of mascarpone cream on top of each cupcake (make sure the cupcakes have completely cooled before you do so. Otherwise the mascarpone cream would just melt and slide off).

Lastly you can finish off your cupcakes with some chocolate flakes or some cocoa powder on top of the frosting. I opted for the chocolate flakes, this time, but cocoa powder is also delicious, trust me...

All that's left to do now, is to devour these delicious treats, so... Enjoy!

Love, Ans xoxo