I love tiramisu, so after seeing this recipe in the Hummingbird book I had to make them. They have a classic sponge base which you then soak in soaking syrup and top with a flavoured frosting. The recipe says to use Kahlúa, which is a rum-based coffee liqueur, however, I didn't have any Kahlúa so I mixed together some Rum and Tia Maria which actually worked really well. You mix the alcohol with strong coffee, so I made like espresso coffee to make sure it was really strong.
The cupcakes were quite simple to make but they tasted really good. Tiramisu is a really light dessert and these cupcakes were equally as light. Due to the soaking syrup they were slightly more moist than normal cupcakes and made the cupcake cases go slightly soggy, however I put them in the fridge for a bit to firm up and they stayed in shape really well. Like Naomi said earlier though, these are also cupcakes that annoyingly should be kept in the fridge due to the mascarpone cheese and double cream frosting. Despite this, they still taste really good and would definitely be made again.
Recipe
(Cake Days - The Hummingbird Bakery)
Makes 12-16 cupcakes
For the sponge:
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8.5oz) plain flour
1/4 tsp salt
1 tbsp baking powder
2 large eggs
240ml (8.5fl oz) whole milk
1/2 tsp vanilla essence
For the soaking syrup:
250ml (9fl oz) strong coffee
75ml (2.5fl oz) Kahlua
3tbsp caster sugar
For the filling and frosting:
400g (14oz) mascarponne cheese
50ml (13/4fl oz) Kahlua
300ml (10.5fl oz) double cream
30g (1oz) icing sugar
Cocoa powder, for dusting
one of two 12-hole deep muffin tins
Method:
- Preheat the oven to 190C (375F), Gas Mark 5, and line a muffin tin with muffin cases.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
- Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand. With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.
- Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.
- Pour the coffee and Kahlua into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.
- Meanwhile, make the frosting. Using the electric whisk, beat the mascarpone and Kahlua until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.
- When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge - about 2cm (3/4in) in diameter and 3cm (11/4in) long - and set aside. Pour approximately 1 teaspoon of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each cupcake.
- Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.
Thanks for reading
Olivia x x
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