Cupcakes Tiramisu Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Find here my Cupcakes Tiramisu Recipe.
Bring a piece of Italy to your Cupcake bakery.
Tiramisu is the popular Italian dessert with mascarpone.
You can also put this treat on the cake plate.
The Topping/Frosting delivers the elegant creamy aha effect this time as Cupcake Tiramisu.
My Cupcakes are suitable for every celebration whether at home with friends or in the office.
Cupcakes always look good with a refined or creative decoration.
Now you want to go to Italy…
I wish you all the best and would be happy if you share the post on Facebook.
Table of Contents
1. Recipe Cupcakes Tiramisu
Baked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare cupcakes tiramisu.
Cupcakes Base – Sponge
|2||packet||vanilla sugar (I use the mark 1 vanilla pod)|
|1||small cup||strong espresso|
Topping – Frosting
|50||g||hardened coconut oil (I use coconut fat room warm.)|
Beat the eggs with the sugar and vanilla sugar for 3 minutes.
Add soft butter, flour, espresso and salt and stir for another 2 minutes.
Cover muffin tray with paper moulds, fill cupcake mixture up to max. 1 cm under the rim.
Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Mix icing sugar and lemon juice with room-warm coconut fat for 2 minutes until smooth. Add the mascarpone and stir in briefly.
Pour the mixture into a piping bag and chill for 15 minutes.
Add the cupcakes with the dressing bag and star-shaped spout.
Before serving dust with cocoa for decoration.
2. Nutritional Values
3. Cupcakes Tiramisu, the Dough Preparation
My cupcake bases, called sponge, are mostly baked in paper moulds.
This makes my cupcake a perfect finger food.
I prefer to take the sheets and place the paper moulds into them.
Without paper moulds it is also possible, then you use silicone moulds or muffin sheets directly.
You should grease both well without using paper.
The cupcake dough needs high temperatures.
That’s why I preheat the oven so that the dough rises nicely.
The cakes get a light brown caramel crust on the outside and are beautifully juicy and fluffy baked on the inside.
The optimal baking temperature for my cupcakes is 180° C hot air, the baking time about 22 minutes.
I take my time for the sponge mixture and always whip the eggs frothy with sugar so that an airy volume gets into the dough.Tip from Chef Thomas Sixt
The flour must be sifted fresh and then stirred into the dough. That way the cupcakes are better…
After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould.
4. The Topping for Cupcake Tiramisu
I always prepare the topping which is also called frosting fresh. I apply the topping just before serving so that it stays in shape.
I prepare the cream for my cupcake topping or freezing with hardened coconut fat, icing sugar, cream cheese and caramelized blueberries.
5. Decoration of the Cupcakes
For the decoration of the cupcake I like to use cocoa powder or some coffee powder.
I apply the final decoration to the topping of the cupcakes just before serving.
This closes the circle to the Tiramisu, which I present to you elsewhere here on the Foodblog.
6. Further Recipes for Cupcakes
7. More Baking Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!