Tiramisu Cupcakes

The reason I made these is that my friend turned 22 last monday. She chose „tiramisu“ over „snickers“, otherwise I would have tried out Bakerella’s chocolate-peanut-butter duo frosting (which I will do anyway, as soon as possible). The cake base is my go-to muffin recipe, soaked with coffee and cocoa, which I topped with – surprise – a tiramisu frosting. A very delicious tiramisu frosting.

_MG_0917
For the frosting, combine mascarpone (no, this isn’t ice cream in my bowl), curd cheese, vanilla sugar and Amaretto (which I didn’t have at hand, I used almond oil instead).

_MG_0930
Add the whipped cream and fold it in carefully, from bottom to top. Pop the frosting into the fridge until needed.

Now to the muffins. I usually make these with chocolate chips and raspberries, but this time I only added a little bit of grated dark chocolate (just because I felt like doing it).

_MG_0935
Combine softened butter, brown and vanilla sugar and egg and beat until light and fluffy.

_MG_0938 _MG_0944 _MG_0947
Add sour cream or cream cheese (I used mascarpone because I got some left from the frosting) and milk, stir. The sour cream gives these muffins an unbelievable moistness! Add flour, salt and baking powder (put in some grated dark chocolate, if you like) and just mix until everything is incorporated, otherwise your muffins won’t be as light and fluffy.

_MG_0956 _MG_0962
Fill your muffin liners and bake for 15 minutes at 200°C. I always use my medium ice cream scoop, this way all of the muffins will be the same size, and it’s also much easier and cleaner than using two spoons (or whatever people do to get their muffin liners filled).

_MG_0963
I use a muffin pan with only six moulds because of my teeny-tiny microwave oven. You can see my scoop waiting with half of the batter while the first batch is baking.
I didn’t think I could ever survive with an oven as small as that, but the „kitchen“ (which is basically just a small fridge and a small cooktop two meters away from my bed) of my apartment wouldn’t allow a bigger one. I bought a small muffin pan, small cake pans and a small baking sheet and had to convert every recipe into single-servings, which left me with half or three quarter eggs. At first it felt like baking in a dollhouse. But now I think it’s cute :) Besides, it’s enough that I have to eat all of the small servings alone. I don’t think my body (and boyfriend) would appreciate if I ate twice the amount of everything.

_MG_0966 _MG_1011
After having read this tragic story, take your muffins out of the oven, let them cool a bit and cut the tops of.

Prepare your coffee mixture: Heat milk, sugar and cocoa powder and then add cold coffee and Amaretto.

IMG_1016
Soak the remaining muffin-parts with the mixture. Pipe the chilled frosting on using a pastry or plastic bag. Then dust the now-cupcakes with cocoa powder. Sprinkle with some crumbs from the cut off tops, if you haven’t alredy eaten all of them. As I type this, I am surprised I still had some left over.

Now enjoy these beauties! Or eat only one because you’re supposed to give them to your friend, but be sure to make a big deal out of it and shoot one photo for every bite you take.

IMG_1026 IMG_1036 IMG_1070 IMG_1065 IMG_1072
Note: This is one of the silver forks I got from my grandma. It is nearly 60 years old. It’s so small and delicate that it makes the cupcake look really clumsy.

Tiramisu Cupcakes
(makes 9 to 10)
ingredients: directions:
For the frosting
80g mascarpone
80g curd cheese
20g regular granulated sugar
1 tsp Amaretto
200g whipped creamFor the muffins
60g butter at room temperature
35g vanilla sugar (or regular granulated sugar and vanilla extract)
35g brown sugar
1 egg
1-2 Tbsp sour cream / cream cheese / mascarpone
80ml milk
120g all purpose flour
pinch of salt
1/2 tsp baking powder

For the coffee-mixture
60ml milk
1 Tbsp cocoa powder
1 tsp granulated sugar
1/2 cup cold strong coffee or espresso
1/2 tsp Amaretto

For the frosting, cream together mascarpone, curd cheese, sugar and Amaretto. Then add the whipped cream and chill in the fridge until needed.
Preheat your oven to 200°C (400°F).
For the muffins, beat butter, sugars and egg until light and fluffy. Add sour cream and milk and combine. Add flour, salt and baking powder and mix until incorporated. Fill into muffin liners and bake for 15 minutes at 200°C (400°F). Cut the tops off.
For the coffee-mixture, heat up the milk together with sugar and cocoa powder. Then add the coffee and Amaretto.
Pour the mixture over the muffins. Let them cool completely, pipe on the frosting and dust with cocoa powder and muffin-crumbs.
Advertisements

leave some kind words:)

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden / Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden / Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden / Ändern )

Google+ Foto

Du kommentierst mit Deinem Google+-Konto. Abmelden / Ändern )

Verbinde mit %s