TIRAMISU CUPCAKES
Turn the traditional Italian dessert on its head by serving it as a cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
EASY TIRAMISU CUPCAKES
Make and share this Easy Tiramisu Cupcakes recipe from Food.com.
Provided by J Wong
Categories Dessert
Time 30m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 12
Steps:
- CUPCAKE DIRECTIONS.
- Prepare cake mix as per instructions (or use your own vanilla cake recipe).
- Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
- Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
- Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
- In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
- Bake as directed for your cake recipe.(appx 15-20 min).
- FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
- Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
- Beat 2 to 3 minutes.
- Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
- In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
- Gently fold into Mascarpone mixture.
- Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
- Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
- Enjoy!
TIRAMISU CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
- For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
- For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.
TIRAMISU CUPCAKES
Enjoy these coffee flavored cupcakes that are made with Betty Crocker™ Super Moist™ cake mix - a tasty baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, stir espresso granules and boiling water. Stir in corn syrup. Cool 10 minutes. Pierce top of warm cupcakes with large-tined fork. Slowly spoon about 1 teaspoon espresso mixture over top of each cupcake, allowing it to soak into holes. Cool completely. Remove cupcakes from pans.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. On high speed, gradually beat in whipping cream until stiff peaks form, about 2 minutes. Spoon in dollops on cupcakes. Sprinkle with cocoa and top with espresso beans. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 12 g, TransFat 0 g
TIRAMISU CUPCAKES (USES CAKE MIX)
These are delicious tiramisu cupcakes. They are relatively easy to make as they use a boxed cake mix. Read recipe in entirety first - it sounds more complex then it actually is. You can decorate these to be quite elegant & fancy in presentation for Brunches, Bridal showers, or whatever suits your needs. These sell at gourmet bakeries, coffee shops & cafe's for a pretty penny. Note: I do use mascarpone to make these as that is more traditional, but you could substitute with plain cream cheese if needed. Also, I do use cupcake liners because I think they present better. Lastly, it's best to prepare mascarpone filling & chill about 4-6 hours in advance or night before. FYI: You can fill the cupcakes by using a icing decorating (piping) bag filled with the mascarpone filling or use an old fashioned ketchup or mustard plastic bottle with nozzle point tip
Provided by BlondieItaliana
Categories Dessert
Time 58m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
- Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
- Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
- Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
- Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
- Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
- Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
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Reviews 56Calories 551 per servingCategory Desserts
- Preheat oven to 350F (175C). Line a 12-cup muffin tin with cupcake papers and set aside. In a large bowl whisk together the eggs, sugar, vanilla, oil and water. Set aside.
- In a medium bowl whisk together the flour, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients until combined.
- Fill each cupcake well 2/3 of the way full. Bake at 350F (175C) for 15-17 minutes. Allow to cool. Meanwhile, whisk together the coffee and rum extract. Brush the coffee mixture on top of each cupcake with a pastry brush, 2-3 times to allow the mixture to seep into the cake. Set aside
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TIRAMISU CUPCAKES RECIPE | KING ARTHUR BAKING
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4.9/5 (31)Total Time 55 minsServings 24Calories 326 per serving
- Preheat the oven to 350°F., To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy., Beat in the eggs one at a time, making sure each one is fully incorporated.
- Add the vanilla., In a separate bowl, whisk together the flour, baking powder, and salt., Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
- Scrape down the sides and mix again, to be sure everything is incorporated., Spoon the batter into paper-lined cupcake pans (grease the insides of the papers).
- Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched., Remove the cupcakes from the oven and place on a rack for 5 minutes.
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