Monday, August 20, 2007

Recipe for tiramisu cupcakes

someone tagged me to request for the tiramisu cupcakes recipe.. and i shall share this recipe.

note: I will share some of the recipes, but not all.. cos' since i'm in the preparation of finalizing my recipes for my future buttercupcakeshop :P, i need to keep the recipes that i've confirmed confidential.. but whenever possible, i'll share with my fellow bakers!

Tiramisu Cupcakes

6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes.
Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.
With a sifter or sprinkle flour with a sieve over whites.
Add beaten yolk mixture.
Gently, but thoroughly, fold yolk mixture and flour into whites.
Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup
½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder

In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder.
Bring to a boil, stirring occasionally.
Remove from heat and let cool.
Use a fork to poke a few holes into cupcakes so that they will absorb liquid.
Pour approximately ½-1 teaspoon of syrup onto each cupcake.


3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended.
Add the cream and beat until fluffy, about 1 minute.
Frost cupcakes with mascarpone/whipped cream mixture.
Dust tops with cocoa powder and then sprinkle with dark chocolate shavings.

This recipe was adapted from the recipes “Classic Sponge Cake” and “Espresso Tiramisu”, both found on

Note: I do not have masala wine, so i substituted with the all-time favourites: Baileys!
I substituted heavy cream for whipping cream.
I used instant 3 packets 3-in-1 coffee powder for the espresso powder.

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