Sunday, 3 March 2013

Tiramisu Cake

These coffee infused cupcakes are easier to make than they look. With an extra soft and moist sponge and a creamy coffee-infused topping, these cupcakes only take 15 minutes to bake. Not only the look impressive, they tast delicious too with an extra strong coffee flavour. These cupcakes are elegant and would make a great food gift for friends and family.

  • 30g plain flour
  • 30g sel raising flour
  • 15g corn flour
  • 15g custard powder
  • 3 eggs
  • 70g castor sugar
For the topping:
  • 200ml double cream
  • 3 tbsp icing sugar
  • 250g mascarpone
  • 60ml espresso coffee or strong coffee
  • 25ml Masala wine
  • 2 tbsp unsweetened cocoa powder

Preheat the oven to 160C and lone the trays with 12 cupcake cases.

In a large mixing bowl, whisk all the eggs for 1-2 minutes using electric mixer on medium speed, then turn up the speed and whisk for a further 10 minutes. Add the castor sugar gradually, beating until the sugar has dissolved, then beat on high for a further 10 minutes until the mixture is light and fluffy.

Fold the mixture into the flour until just combined.

Fill the cupcakes cases to three quarters full and bake for around 15 minutes. Test they are cooked by inserting a skewer, if it comes out clean, thet are done. Remove from the tray and cool on wire rack for 30 minutes.

For the topping:

Using a skewer or toothpick poke holes almost through to the bottom of the cupcakes.

Mix 30ml of cold espresso and 10ml of Masala and using a teaspoon or syringe or brush, dribble a little of the mix into the hole in the cupcakes.

Place 2 tbsp of cold espresso, 1 tbsp Masala, the mascarpone and double cream and icing sugar into a large bowl and whisk until the mix is stiff enough to pipe. Stop mixing just as its thickening or it will be too thick to pipe.

Pipe or spread the cream on to the top of the cupcakes. If you would like to pipe the topping, just snip the end off a disposable piping bag, there is no need of a nozzle. Start in the centre and pipe up around into a spiral, finishing by pushing down a little and pulling up quickly.

Dust with the unsweetened cocoa powder just before you serve them.

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