Tiramisu is maybe one of the best desserts there are. Layers of tender sponge fingers, rich cream and dark cocoa powder is a perfect flavour symphony. These cupcakes are a very close relative to the great traditional tiramisu. They are spongy, light and soaked in strong coffee and rum, then topped with a beautiful Mascarpone frosting. The dusting of dark cocoa gives it one last, perfect touch. The frosting is rather soft, but keeps well at room temperature. Make sure you serve them on the day they are made, as they taste best when they are fresh.
Ingredients
For the cupcakes
6 tablespoons plain flour
3 tablespoons cornflour (corn starch)
½ teaspoon baking powder
3 medium eggs
100 grams sugar
2 tablespoons vegetable oil
2 tablespoons plain yoghurt
1 teaspoon vanilla
For the coffee glaze
5 tablespoons boiling water
1 tablespoon instant espresso powder
1 tablespoon dark drum
For the frosting
100 grams Mascarpone
100 grams softened butter
150 grams icing sugar
100 ml double cream
Preparation
To make the cupcakes, sift together the plain flour with cornflour and baking powder, then set it aside. Separate the egg yolks from the whites and place them in different large bowls. Beat the egg whites with an electric mixer on high until frothy, add half of the sugar, and continue beating until stiff peaks form. Set the bowl aside and add the rest of the sugar to the egg yolks, then beat with an electric mixer on high for about 2-3 minutes, until the batter thickens significantly. Add the oil, yoghurt and vanilla and blend well. Sift in the dry ingredients and blend well with an electric mixer on the lowest setting.
Finally, add the whipped egg whites and fold them through using a rubber spatula. Fold very gently and be careful not to overmix and deflate the batter. Divide it between 12 standard muffin cups (lined with paper liners) and bake in a preheated oven, at 200˚C (400˚F) for about 10-12 minutes. Check them with a toothpick to make sure they are done. Let them cool completely before proceeding. They will deflate as they cool, that is fine.
While the cupcakes are cooling, make the coffee glaze. Put the instant espresso granules into a small bowl, then pour over the boiling water. Mix it briefly so the coffee dissolves completely, then let it cool slightly and mix in the rum. Let the glaze cool completely before brushing it on the cupcakes.
For the frosting, place the room temperature Mascarpone and the softened butter in a large bowl and beat with an electric mixer on high until it becomes smooth and creamy. Add the icing sugar and blend well. Beat the chilled double cream in a separate bowl, using an electric mixer on high, until stiff peaks form. Gently fold it in the Mascarpone mixture. To assemble the cupcakes, brush some of the coffee glaze on each cupcake, then decorate them with the Mascarpone frosting. You can sprinkle a dash of unsweetened cocoa powder on the frosting before serving. Yields 12 standard cupcakes.
