“Tiramisu” just rings of something good to eat and these cupcakes sure do demonstrate that. I have been promising a sister, who happens to love this dessert, that I would make tiramisu for her birthday – some day! Well, that day finally came. After pouring over all of the recipes I have collected I decided on a cupcake version of this classic Italian treat.
King Arthur Flour came to my rescue once again and provided the recipe for this special dessert. A vanilla cupcake with lots of butter and eggs, a coffee liqueur soak, and then best of all a light Amaretto mascarpone frosting. How good does that sound?
Tiramisu Cupcakes With Amaretto Mascarpone Frosting
- 1-3/4 cup sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 3 tbsp. vanilla
- 2-3/4 cups flour
- 2-1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 cup whole milk
Preheat the oven to 350°F. Beat together the sugar and butter in a large bowl until light and fluffy. Add the eggs one at a time until each one is incorporated; add the vanilla.
In a separate mixing bowl, whisk together the flour, baking powder and salt. Alternate adding the dry ingredients to the egg mixture with the milk until combined.
Spoon the batter into greased, cupcake liners placed in a muffin pan. Bake for about 20-25 minutes or when the cake springs back when lightly touched.
Remove from the oven and allow to cool for 5-10 minutes. Remove from the wells and finish cooling.
- 3 tbsp. Amaretto
- 2 tbsp. espresso powder
- 3 tbsp. sugar
- 3/4 cup hot water
Heat the water in a small saucepan and whisk in the first three ingredients. Use a large two-tinned fork or a fat cookie pop stick/lollipop stick (this works the best as a fork tends to stick) to poke holes. I used a small fork and the soak did not penetrate enough, so they were a tad dry. Brush a small amount over each cupcake and allow it to soak in. From the comments made on KAF’s website it is best to use all of the soak which will require about 4 passes to all 24 cupcakes.
- 2 cups heavy cream
- 4 tsp. Instant ClearJel; acts like cornstarch as a thickener (you can find this at King Arthur Flour)
- 2/3 cup confectioners’ sugar
- 1/2 cup Amaretto liqueur (use the good stuff – Disaronno)
- 1 cup mascarpone cheese
Beat the whipping cream until medium peaks form. I sifted the confectioners’ sugar and Instant Clear Jel together and slowly added this to the whipped cream along with the 1/2 cup Amaretto liqueur.
Gently whisk in the Mascarpone until the frosting is thick and creamy. Don’t overmix or the frosting will get grainy.
Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve.
Makes 24 cupcakes
Linking to Fiesta Friday.
Happy Birthday Sis!