Tiramisu Cupcakes

These cupcakes are super easy and rather quick to make, if you're not counting the time they bake and the cooling down, these take less than 1 and a 1/2 hours!

Ingredients

For the sponge:

• 150 g softened unsalted butter

• 80 g caster sugar + 60 g caster sugar (for the egg whites)

• 1/2 tsp salt

• 4 egg whites

• 1 egg yolk

• 3 tablespoons of milk

• 150 g self-raising flour

• 1/2 teaspoon of vanilla extract

For the mascarpone icing:

• 3 egg yolks

• 100 g caster sugar

• 1 teaspoon of vanilla extract

• 50 g soft butter, cut into small cubes

• 2 gelatin leaves, soaked

• 250 g mascarpone

To soak + top:

• good quality strong coffee

• cocoa powder

Recipe

For the mascarpone icing:

1. Start with the mascarpone icing, which will set whilst you make the cupcakes. To do so, place the egg yolks with the sugar in a bowl over a saucepan on low heat filled with water, but the water mustn't touch the bottom of the bowl. Whisk continuously with an electric whisk whilst the egg yolks cook and the sugar dissolved. The mixture should become very thick and pale.

2. Once you cannot feel the sugar granules, you can remove the bowl from the heat and add in the softened gelatin and cubed butter, whisking to make sure they melt into the mixture.

3. Beat you mascarpone cheese until it is smooth and easy to work with.

4. Once the egg yolk mixture is completely cool, whisk in the beaten mascarpone cheese + vanilla extract. Make sure there are no lumps and then place the mixture in the fridge while you get on with the cupcakes.

For the sponge:

1. Beat the butter + 80 g of caster sugar + egg yolk + vanilla until super pale, about 5 minutes.

2. Sift in the flour and add in the milk and mix until combined.

3. In a separate bowl, whisk the egg whites with the salt, gradually adding in the 60 g of caster sugar until stiff peaks.

4. Fold the meringue into the cake batter in three stages and then place the batter into the cupcake case to about 3/4 full.

5. Bake for 18 minutes, or until golden and springy to the touch.

6. Brush on the top of them with a pastry brush the coffee, be generous.

7. Once cooled and dry at the top, brush them a second time with coffee.

To decorate:

1. Take your mascarpone icing out of the fridge and beat until loosened and silky. Place in a piping bag fitted with a round wide nozzle and pipe the icing onto the cupcakes.

2. Dust generously with cocoa powder and serve.

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Bye Xxx