Recipe
Tiramisù Cupcake
— • — • Italian
Orphaned recipes
Mini tiramisù-style cupcakes filled with mascarpone tiramisù cream, topped with a macaron shell, edible flower and cocoa dusting.
Source: cookpad.com
Units:
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Ingredients
Cake
- 3 pcs egg(large; about 150 grams)
- 295 3/4ml granulated sugar(about 249 grams)
- vanilla
- 4 7/8ml lemon zest(about 5 grams)
- salt(pinch)
- 118 2/7ml corn oil(120 ml)
- 118 2/7ml water(125 ml)
- 473 1/6ml all-purpose flour(about 250 grams)
- 9 6/7ml baking powder(about 8 grams)
Filling & Decoration
- 473 1/6ml tiramisu cream(about 500 grams; see author's tiramisù recipe)
- 12 pcs macaron shell
- cocoa powder
- espresso(for moistening; lightly sweetened)
Instructions
Cake
- Beat the eggs with the sugar, lemon zest and vanilla until combined; gradually add the oil and water.
- Sift the flour with the baking powder and fold into the wet mixture; fill liners two-thirds full and bake in a preheated conventional oven at 340°F (170°C) for about 25 minutes.
Filling & Decoration
- Prepare the tiramisù cream following the author's tiramisù recipe or use about 2 cups prepared mascarpone tiramisù cream.
- Let baked cupcakes cool to room temperature; using a small knife, cut out a small section from the top of each cupcake to form a cavity.
- Moisten each cavity with a couple of teaspoons of lightly sweetened espresso.
- Fill the cavity with the mascarpone tiramisù cream using a piping bag fitted with a star tip.
- Decorate each cupcake with an edible flower, a macaron shell and a light dusting of cocoa powder.
Tips
- Bring eggs to room temperature for better aeration and a lighter, more even cake crumb.
- Bake cupcakes in the centre of the oven and rotate the tray halfway for even browning.
- Dust with cocoa just before serving to prevent sogginess; assemble macarons and flowers last.