Empty My Fridge
Tiramisu Cupcakes Recipe
Ingredients
- Butter½ cups
- Sugar½ cups + 2 tbsp + ⅔ cups
- Egg2
- Buttermilk½ cups
- Oil½ cups
- Vanilla · paste2 tsp + 3–4 tbsp
- Flour1 ¼ cups
- Baking powder¾ tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Coffee½ cups
- Mascarpone cheese2 cups
- Heavy cream1 cup
- Cocoa powder
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
- Cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time.
- Mix in the oil, vanilla and buttermilk. Sift in the flour, baking powder, baking soda and salt, and mix just until smooth.
- Divide the batter among the liners, filling each about 3/4 full. Bake 18-20 minutes until a toothpick in the center comes out clean. Cool 5 minutes in the tin, then move to a wire rack to cool completely.
- Poke holes in the cooled cupcakes with a fork or skewer and spoon or brush strong brewed coffee over each one. Repeat once more if desired, without over-soaking.
- Beat the mascarpone, powdered sugar and vanilla bean paste until smooth, about 1-2 minutes.
- Add the cold heavy cream and instant pudding mix if using, and beat on medium-high until stiff peaks form.
- Fill a piping bag fitted with a round or star tip, pipe generous swirls onto each cupcake, and dust with cocoa powder just before serving.
Summarized from The Cooking Foodie's video. Watch it for the details.
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EggCreamHeavy creamButtermilkMascarpone cheese
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