Print recipeTiramisu Cupcakes
Create PDFTiramisu Cupcakes
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Thermomix TM 31
Created: 2012-05-21 08:51
Changed: 2013-05-07 16:35
Total time: 1h 30m
Preparation time: 45m
Baking time: 20m
Muffin tray, paper liners, pastry brush
This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
210 g plain flour
3/4 tsp baking powder
1/4 tsp salt
65 g milk
1 tsp vanilla extract or vanilla bean paste
55 g unsalted butter
3 large eggs
3 egg yolks
200 g raw sugar
100 g strong coffee or espresso
30 g marsala wine
55 g raw sugar
230 g cream
250 g mascarpone - italian cheese
75 g icing sugar
Preheat oven to 160˚C. Line standard muffin trays with paper liners.
Add flour, baking powder and salt to TM bowl. Mix 20 seconds/speed 4. Set aside.
Add milk and vanilla to clean TM bowl and heat at 90˚C/2 minutes/speed 1. Add butter and stir without heat for 2 minutes/speed 1 until melted. Set aside and let stand at least 15 minutes to cool.
Insert butterfly into clean TM bowl and add whole eggs, yolks and sugar. Whisk for 5 minutes/50˚C/speed 2-3-4 (start at speed 2 and as the mixture thickens, increase to speed 3 then speed 4). Turn the temperature off when it reaches 50˚C and whisk until thick and creamy (10-15 minutes/speed 4). This allows the mixture to hold air as it cools.
Remove butterfly. With the blades running at speed 3, pour milk mixture in through the hole in the lid. Continue mixing on speed 3 and add the flour through the hole in the lid in three batches, mixing for a few seconds after each addition. This whole process should only take about 20 seconds and the mixture should be just combined. Be sure not to overmix and use the spatula to assist if necessary.
Divide batter evenly among the liners, filling each three-quarters full. Bake for 15-20 minutes, rotating tins halfway through, until centers are completely set and edges are light golden brown. Transfer tins to wire racks to cool completely before removing cupcakes.
In a small bowl (or TM bowl on speed 1-2), stir together coffee, marsala and sugar until sugar is dissolved. Allow to cool.
Pierce tops of cupcakes a few times with a fork (leave an unpierced border of about 1cm). Evenly paint the tops all over with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb syrup for 15 minutes before icing.
Add mascarpone and icing sugar to TM bowl and mix on speed 2-3 until smooth.
Add cream to mascarpone mixture and whip on speed 3 until stiff peaks form. Be careful not to overwhip. You can also use the butterfly for this step.
Using a star nozzle, pipe icing onto cupcakes in desired pattern. If you don’t have a piping bag, just dollop on with a spoon. Dust generously with cocoa powder or chocolate sprinkles just before serving. Cupcakes can be refrigerated overnight in airtight containers.
I converted this recipe for TM from http://www.marthastewart.com/318067/tiramisu-cupcakes. These cupcakes are Genoise-style cakes; if you haven't made this style of cake before, watch the video on the original website to get an idea of what the consistency of egg mixture and final batter should be like.
Genoise cakes are drier than cakes made using the 'cream butter and sugar' method so don't skip the syryp! For a different take on this recipe, try using vanilla chai marsala syrup instead. Read more about this variation on this blog post http://honeyyoubaked.com/2012/05/22/worldly-wednesday-whats-your-cup-of-tea/.