Tiramisu cupcakes

These lovely cupcakes are inspired by the classic Italian dessert tiramisu – although they only resemble it in a few ways ;). The sponge has a delicate coffee flavour, but the coffee doesn’t overpower it. The cupcakes are light, fluffy and wonderfully moreish. They’re topped with a light whipped cream frosting and a dusting of cocoa – a slightly different take on classic tiramisu. I enjoyed them most with an Amaretto-flavoured cappuccino. Highly recommended!

Makes 10–12 cupcakes.

Ingredients for the cupcakes:

• 110 g butter
• 110 g soft light brown sugar
• 2 large eggs
• 110 g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp cocoa powder
• 2½ tsp espresso powder (or instant coffee powder)
• 1 tbsp Amaretto liqueur

All ingredients should be at room temperature.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until combined. Add the coffee and mix briefly. Sift the flour, baking powder, bicarbonate of soda and cocoa powder directly into the bowl. Pour in the liqueur and fold in with a spatula, mixing only until combined.

Line a standard 12-hole muffin tin with 10–12 paper cases. Divide the batter between the cases, filling them about three-quarters full, and level the tops.

Bake the cupcakes at 180°C for approximately 20–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Ingredients for the cream frosting:

• 300 ml double cream, chilled
• 2 tbsp icing sugar

Additionally:

• 3 tbsp cocoa powder

Whip the double cream with the icing sugar until stiff.

Decorate the cupcakes with the whipped cream frosting, piping it on using a piping bag fitted with a 1 cm round nozzle. Dust with cocoa powder.

Store the tiramisu cupcakes in the fridge.

Enjoy!

Source of inspiration: Cupcake Heaven magazine.