These Tiramisu Cupcakes are made with a fluffy Ladyfinger sponge soaked generously in coffee and topped with the most luxurious Mascarpone frosting.
I’ve eaten Tiramisu trifles in Bombay. We have quite a few cafés here that serve them in glasses and there’s also a gelataria that did Tiramisu gelato. However, I had the real authentic stuff when I had the chance to visit Venice in Italy. Sitting Al Fresco amid beautiful canals, watching time pass by, I vividly remember eating generous spoonfuls of Tiramisu, feeling like life had meaning. I still remember how beautiful it tasted and I wanted to recreate this experience in the form of a cupcake and that’s how these Tiramisu cupcakes were born.
Usually, you get the Ladyfinger sponges in supermarkets and gourmet food stores. But they’re rectangular and designed to be used in its traditional way. In order to transform it into a cupcake, I decided to make my own Ladyfinger sponge and boy, was it amazing! I think I’d be making these sponges more often as they’ve won my heart over. Besides, I gave these cupcakes away to a few of my friends and family and they fell in love with how soft and fluffy the sponge was. We’re talking ‘jump-on-it-like-it’s-a-trampoline’ soft! It is also super easy to make these from scratch, you do need eggs for this recipe though as the soft and ultra fluffy texture is achieved by whisking the egg whites and yolks separately and then folding it all together with some flour. Yes, literally that simple!
Another beautiful thing about making your ladyfinger sponge for these Tiramisu cupcakes is the fact that they barely take 8 minutes in the oven and are quick to cool down too. I like to prepare my coffee soak while the cupcakes are baking so as soon as they’re out, I douse them generously with it. The coffee soak is nothing but instant coffee brewed with hot water as per the package’s instructions. You can use as little or as much of the soak as you’d like. What I’ve done here is brushed the coffee soak once. Then I let it sit for about 10 minutes until it was absorbed well by the sponge. Then I brushed it again generously, adding the coffee along the sides of the cupcake liner too so the sponge gets a soak from the sides as well. I repeated this about 4 – 5 times until the cupcake went super moist on top with the coffee.
Finally, the icing on the cake – literally! The Mascarpone frosting is seriously the most luxurious tasting on these Tiramisu Cupcakes. No prizes for guessing that I’ve followed the Boiled Milk Buttercream Frosting technique and experimented with the quantities to have more control over the sweetness and get more of that creamy mascarpone taste. The resulting frosting is dreamy. The sweetness is just right and the silky texture adds so much depth of flavour to the mascarpone. Because of the technique used in making this buttercream, the frosting itself is so stable that you can pipe a tower of frosting on the cupcake! The photos here are proof of that!
I really hope you give these Tiramisu cupcakes a go and when you do, don’t forget to post a photo to Instagram and tag me.
- 100 grams all purpose flour
- 2 teaspoon cornflour
- 3 egg whites + 3 yolks
- 90 grams caster sugar
- a pinch of salt
- 1 tsp vanilla extract
- 3 tb flour
- 65 mls milk
- 65 mls cream
- 100 grams caster sugar
- 100 grams butter
- 150 grams mascarpone
- Follow the instant coffee package instructions to brew coffee for 1 person.
- Cocoa Powder (as needed)
- Begin by preheating the oven to 180 C / 350 F
- In a clean metal / glass bowl, sift the all purpose flour and cornflour. Keep aside.
- In the bowl of a stand mixer, add egg whites and salt and using the whisk attachment, start whisking on medium speed (speed 6 on stand mixer). You can even use electric beaters.
- Once it starts to get frothy and foamy, start adding half of the caster sugar in the recipe, a little at a time.
- Keep whisking for another 2 - 3 minutes and it will form stiff peaks.
- Transfer the whipped egg whites into a clean metal bowl.
- In the same bowl, add the yolks, vanilla extract and the rest of the sugar.
- Using the paddle attachment of the stand mixer, start beating this mix on medium high speed (speed 8). You can even use electric beaters.
- Beat for about 6 - 7 minutes. The yolks will go pale and will increase in volume.
- It is important to first whisk the egg whites and then the yolks. This is because if there is even the slightest amount of yolk in the whites, they will not whisk well and will not reach stiff peaks or get the desired volume.
- Sift the dry ingredients a second time, into the yolks mix. The dry ingredients have therefore, been sifted twice. Helps add more lightness to the sponge.
- Gently fold the dry ingredients into the yolk mix, ensuring you do not deflate the air.
- Halfway through the mixing process, add a little bit of the egg white and fold it in.
- Repeat until all of ingredients are well combined
- Line a muffin tray with cupcake liners.
- Using an ice cream scoop, pour the batter into the liners, filling them up 3/4th way through.
- Bake in the oven for 8 minutes.
- Take them out of the oven, let them sit in the tray for about 10 minutes then transfer to a wire rack to cool completely.
- While the cupcakes are baking, prepare the coffee soak.
- Following your instant coffee pack instructions, brew coffee for 1 person.
- Using a pastry brush, dab the coffee onto the surface of the cupcakes. Also ensure that you go into the crevices of the cupcake liners so the sides of the sponge absorb the coffee.
- Let it sit for about 10 minutes. Then add some more of the coffee. Repeat for about 3 - 4 times or as much or as little as you'd like the flavour to be.
- In a saucepan, add the milk, cream and sugar.
- Give it a good mix and on medium heat, stir until the sugar dissolves.
- Add the flour and whisk well to ensure no lumps remain.
- Increase heat to medium high and bring this mix to a boil.
- Boil for exactly 3 minutes to cook out the raw flavour of the flour.
- Transfer to a bowl, spread it out so it cools quicker to room temperature.
- You can even pop it into the freezer / fridge for about 10 minutes to help bring it down to room temperature.
- Once it does, add the butter in the bowl of a stand mixer. Add the mascarpone cream cheese as well.
- Using the whisk attachment, whisk the butter and mascarpone on medium speed for about 2 minutes until it gets smooth and uniform.
- Use a spatula to scrape the sides and bottom of the bowl.
- Start adding the cooled pudding mix, a little at a time into the butter and mascarpone mix while whisking at medium speed.
- Once you've added all the pudding mix, increase speed to medium high and keep whisking for 2 minutes.
- Fit a piping bag with a Wilton 1M tip and fill the bag with the icing.
- Pipe swirls on the cupcakes and dust with cocoa powder