Tiramisu Cupcakes


15 serves
1 hour


A creative new way to enjoy Tiramisu!


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Cake Mixture
3 Eggs
1/2 cup Caster Sugar
1 tspn Vanilla Extract
1/3 cup Self Raising Flour
1/4 cup Corn Flour
1/4 cup Plain Flour
Coffee Syrup
1/4 cup Caster Sugar
1/2 cup Brewed Espresso Coffee
1 Tbsp Kahlua (optional)
250g Mascarpone
300ml Thickened Cream
2 Tbsp Icing Sugar
Preferred Milk Chocolate Block (grated)


1 Preheat oven to 180 degrees, line 15 holes of two standard size muffin tins with paper cases.
2 Put eggs and extract in the small bowl of an electric mixer and beat until pale and tripled value. Gradually add 1 tbsp of the sugar at a time and beat for 5-6 minutes or until incorporated and thick. Sift all flours together twice onto baking paper. Transfer egg mixture to a larger bowl.
3 Sift flours, once again over the eggs mixture. Gently fold until combined. Spoon into paper cases until two thirds full. Bakes for 15-20 minutes or until a skewer comes out clean when inserted into the cakes.
4 Meanwhile, to make coffee syrup, put sugar, coffee and Kahlua into a saucepan over a high heat and stir until sugar dissolves. Remove from heat.
5 Leave sponges in tins for 10 minutes before transferring to a wire rack to cool. Pierce tops of sponges 6 times with a skewer. Spoon 1-1 ½ tbsp of the coffee syrup slowly over the top of each cake until absorbed.
6 Put the mascarpone, cream and icing sugar in a small bowl of an electric mixer and beat until firm peaks form and mixture is thick enough to pipe. Refrigerate if too runny. When a pipe-able consistency, it is ready to transfer into the piping bag.
7 Fill Piping bag fitting with a 1cm plain pipe with the creamy frosting. Pipe cream frosting on top of cakes.
8 Sprinkle with grated chocolate. Keep cupcakes in the fridge until ready to serve.

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