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Tiramisu cupcakes recipe

15 ratings

A wonderfully light sponge filled with caramel and a delicious coffee syrup, topped off with a sweet mascarpone cream. See method

Serves 12
25 mins preparation, 20 mins cooking, 30 mins chilling
390 calories / serving
Vegetarian

Ingredients

180g (6 1/2oz) butter, softened
180g (6 1/2oz) caster sugar
1 tsp vanilla extract
3 large eggs
180g (6 1/2oz) self-raising flour
1 tbsp instant coffee
2 tbsp Billington’s golden granulated sugar
4 tbsp carnation caramel
125g (4oz) mascarpone
50g icing sugar
125ml double cream
cocoa powder, for dusting

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1630kj
390kcal 20%
Fat
25g 36%
Saturates
15g 74%
Sugars
26g 28%
Salt
0.3g 4%

of the reference intake
Carbohydrate 38.5g Protein 4.7g Fibre 0.8g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with paper cases. Beat the butter, caster sugar and vanilla with an electric whisk, until fluffy. Add the eggs and flour; beat well. Divide the mixture between the cases and bake for 20 minutes, until risen and firm. Transfer to a wire rack to cool.

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Meanwhile, make a coffee syrup. Put the coffee and granulated sugar in a pan with 3 tbsp just-boiled water. Stir, over a gentle heat, until the sugar has dissolved. Set aside to cool.
Hollow out a small lid from the middle of each cake and fill with a little coffee syrup and 1 tsp of caramel. Return the lids to each cake, trimming as needed.
Combine the mascarpone with the icing sugar. In a separate bowl, whisk the cream until thickened. Add the mascarpone, one third at a time, mixing until combined. Spread the mixture over the cakes and chill for 30 minutes to firm up. To serve, dust with cocoa powder.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. To defrost, loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Baking recipes