Tiramisu Cupcakes
8 servings
40 minutes
Tiramisu cupcakes are an exquisite blend of British baking and Italian classic. This dessert embodies the tenderness of airy dough soaked in the aroma of natural coffee and a rich creamy mascarpone cheese frosting. Each capsule of delight is a harmony of sweetness and light bitterness, creating a perfect balance of flavors. Its refined character makes cupcakes an ideal choice for morning coffee or an elegant finish to dinner. They pair wonderfully with cappuccino or espresso, adding a touch of aristocracy to tea time. This is not just a dessert but a small culinary art that brings an atmosphere of coziness and enjoyment to the moment.
1
Mix flour, sugar, baking powder, and melted butter.
- Wheat flour: 200 g
- Sugar: 160 g
- Baking powder (raising agent): 10 g
- Butter: 90 g
2
Whisk the egg whites with milk separately for 1-2 minutes.
- Chicken egg: 3 pieces
- Milk: 130 ml
3
Mix the milk and egg mixture with the flour mixture. Whisk with a mixer. The dough should not be too liquid, it should have the consistency of very thick sour cream.
- Milk: 130 ml
- Chicken egg: 3 pieces
- Wheat flour: 200 g
4
Pour the batter into the cupcake molds (do not fill the mold completely, as the batter will rise) and place in a preheated oven at 180 degrees. Bake for 25 minutes.
- Wheat flour: 200 g
- Sugar: 160 g
- Baking powder (raising agent): 10 g
- Butter: 90 g
5
For the cream, whip the cream, mascarpone, and powdered sugar.
- Cream 30% fat: 50 ml
- Mascarpone cheese: 200 g
- Icing sugar: 100 g
6
Brew coffee (instant coffee can be used - mix 1 teaspoon of coffee with 1 tablespoon of warm water), pour into the cream.
- Ground coffee: 20 g
7
Whip everything together once more.
8
Let it cool for a while while the cakes are baking. The cream should not be liquid.
9
Once the cakes are baked, cover them with cream and sprinkle with cinnamon.
