Monday 1 July 2013

Tiramisu Cupcakes By Hui Yin Phua

Tiramisu Cupcakes By Hui Yin Phua

Tiramisu Cupcakes
(Yield for 18 cupcakes)

Ingredients :
65g Unsalted Butter
225g Sugar (I reduced to 200g)
3 Eggs lightly beaten
3 Egg yolks from 3 eggs
1 tsp Vanilla Extract
1/2 tsp Salt
4 tbsp Full Cream Milk
185g Self Raising Flour - sifted
250ml Hot Expresso or any strong coffee (i use nescafe 2 in 1)
3 Tbsp Rum (I used Bailey)

Instructions :
1) Preheat oven to 180 degrees, line muffin tray with cupcake liners
2) Cream butter for a few mins, gradually adding sugar and continue to beat until well combined.
3) Add eggs and egg yolks. Beat until mixture is well blended, light and fluffy
4) Add vanilla extract, salt and milk. Mix well.
5) Add flour and continue to beat until well mixed. Stop once all the flour has been incorporated well into the batter.
6) Spoon batter onto cupcake liners
3/4 full. Bake for 20-25 mins. Remove from oven and let cupcakes sit in muffin tray for 5 mins.
7) Meanwhile combine expresso with rum.
8) Pierce several holes in the cupcakes with a toothpick. Using a syringe, inject generous amounts of coffee mixture into the cupcakes. Allow to cool completely for at least 30 mins before frosting.
9) Pipe the rum-spiked frosting over the cupcakes. If desired, chill frosted cupcakes in the fridge and dust cocoa powder just before serving.

Rum Spiked Frosting :
500g Heavy Cream
500g Mascarpone Cheese
50g Icing Sugar
3 Tbsp Rum or more
Chocolate powder

1)Whisk heavy cream until soft peaks form.
2) In a separate bowl, whisk the mascarpone cheese with icing sugar until sugar has dissolved. Stir in rum
3) Fold in whipped cream
Recipes extract from cupcakes with attitude by Benjamin Wong

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