Cupcake Recipe Tiramisu – How Cupcakes receive Italian Flair
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Cupcakes Tiramisu, the Dough Preparation
My cupcake bases, called sponge, are mostly baked in paper moulds. This makes my cupcake a perfect finger food.
I take my time for the sponge mixture and always whip the eggs frothy with sugar so that an airy volume gets into the dough.The flour must be sifted fresh and then stirred into the dough. That way the cupcakes are better…
After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould.
2. The Topping for Cupcake Tiramisu
I always prepare the topping which is also called frosting fresh. I apply the topping just before serving so that it stays in shape.I prepare the cream for my cupcake topping or freezing with hardened coconut fat, icing sugar, cream cheese and caramelized blueberries.
3. Decoration of the Cupcakes
For my cupcakes I recommend very dark cocoa, you can also decorate mocha beans with it… Let your imagination run wild.I apply the final decoration to the topping of the cupcakes just before serving.
4. Recipe Cupcakes Tiramisu
Recipe Cupcakes Tiramisu
Cupcakes Tiramisu recipe with espresso in cupcake base and mascarpone in topping. Ingenious simple cupcake recipe to make yourself with all the chef tips from professional chef Thomas Sixt.
Courses
Cousine
Preparation Time
15 Min.
Cook Time
22 Min.
Ingredients
|
Cupcakes Base - Sponge |
||
| 4 | pc | eggs |
| 130 | g | butter |
| 130 | g | brown sugar |
| 2 | packet | vanilla sugar (I use the mark 1 vanilla pod) |
| 130 | g | Flour |
| 1 | pinch | Salt |
| 1 | small cup | strong espresso |
|
Topping - Frosting |
||
| 50 | g | hardened coconut oil (I use coconut fat room warm.) |
| 80 | g | powdered sugar |
| 150 | g | Mascarpone |
| 1 | tbs | lemon juice |
| 1 | tbsp | dark cocoa |
Instruction
Cupcakes Bases
Beat the eggs with the sugar and vanilla sugar for 3 minutes.
Add soft butter, flour, espresso and salt and stir for another 2 minutes.
Cover muffin tray with paper moulds, fill cupcake mixture up to max. 1 cm under the rim.
Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Topping - Frosting
Mix icing sugar and lemon juice with room-warm coconut fat for 2 minutes until smooth. Add the mascarpone and stir in briefly.
Pour the mixture into a piping bag and chill for 15 minutes.
Add the cupcakes with the dressing bag and star-shaped spout and dust with cocoa for decoration.
Leave a comment