Introduction: Tiramisu Cupcakes
Finalist in the
Tiramisu is my all-time favorite dessert. It is amazing. Well, I've obviously had some better made tiramisu than others but for the most part, it’s difficult to be disappointed with a tiramisu – a delicious cake moist with coffee aromas and the fluffy decadent mascarpone cream… heavenly!
That's why I decided to come up with tiramisu cupcakes! Because what better way to celebrate your favorite dessert than in an adorable, perfectly portioned cupcake form? While this is a total cheat day indulgence, I made sure to include some healthier alternatives to the recipe to make sure there was still some nutritional value in these.
The outcome was wonderful. My mom really enjoyed these and thought they tasted very much like tiramisu. She added extra cocoa powder on top and extra coffee glaze on the cupcake to make them even more like a tiramisu. The frosting came out very sweet and my dad claimed they were too sweet for him but that didn’t stop him from inhaling three cupcakes right away. The nutritional stats on this baby can be found directly on my blog.
Ingredients (11 cupcakes)
4 Tbsp butter, room temperature
2 Tbsp applesauce, unsweetened
1/3 cup turbinado
scant 1/3 cup sugar
1 large egg, cage free
1 egg white
1.5 tsp baking powder
1/4 tsp salt
1 tsp Inka (or instant coffee granules)
1 tsp vanilla extract
1/4 cup Bailey’s Irish Cream
1 1/4 cup white whole wheat flour
4 Tbsp Inka beverage (warm), separated
3 Tbsp butter
4-5 Tbsp mascarpone
1.5-2 cup powdered sugar
1-2 Tbsp cocoa powder, separated
Preheat oven to 350F. Line cupcake tin with 11 cupcake liners. Spray them with cooking spray.
Cream turbinado, sugar, and butter. Add applesauce and cream further.
Add egg and egg white on low speed. Add baking powder, salt, Inka, and vanilla and combine. Add Bailey’s.
Add flour by 1/4 cups, mixing it on low speed until well combined. Don’t overmix it.
Spoon the batter onto the cupcake liners, 3/4 of the way full. Put in the oven for ~20 minutes or until toothpick inserted comes out clean.
Let cool in pan for 5 minutes. Take out of the pan and let cool for at least 15 more minutes. Prick the cupcakes with a toothpick multiple times, about 4-5 per cupcake. Glaze them with warm Inka or coffee so that they become a bit more moist on the top and the coffee gets inside the cupcake a little bit, but make sure not to put too much – you don’t want to moisten them up completely. Just a bit.
Beat butter and mascarpone on low/medium speed with a mixer. Add powdered sugar by 1/4 cups, little by little, all while combining it well. Pipe it on cooled cupcakes. Dust the frosted cupcakes with cocoa powder.
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