Ingredients
Cupcakes
- 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
Coffee-Marsala Syrup
- 100 g strong coffee or espresso
- 30 g marsala wine
- 55 g raw sugar
Mascarpone Icing
- 230 g cream
- 250 g mascarpone - italian cheese
- 75 g icing sugar
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Cupcakes
Coffee Marsala Syrup
Mascarpone Icing
Tip
I adapted this recipe for Thermomix from //www.marthastewart.com/318067/tiramisu-cupcakes.
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 //honeyyoubaked.com/2012/05/22/worldly-wednesday-whats-your-cup-of-tea/.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
i was interested in trying these and they turned out great!
I love cooking rare foods which has been posted in your and yours is good recipies which becomes marvelous when baked .I do love the TIRAMISU CUPCAKES and I have made it at home and it seems everyone liked this rare cupcakeshttp://www.poweredphones.com
I am so happy when eating these THANKS!!
Cooking from scratch www.arwensthermopics.com
Congratulations on another Recipe of the Day, Erica. Way to go!!
Renew. Refresh. Rejoice. https://www.facebook.com/thermorevolution
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After making these a few more times since posting my original recipe (they're very yummy!), I've tweaked the method a little (mainly the egg mixing stage and how to make the icing). I've just amended the recipe with these tweaks but don't worry if you've printed out the recipe before now, they work just fine the original way. The tweaks just make them quicker and easier to make, which is, afterall, why we have a Thermomix
I love the interesting take on the tirsmisu idea - brilliant idea!
Thanks Thermomix Tricks! These Tiramisu Cupcakes are pretty darn good, even if I do say so myself
Although, I'm still expreimenting with getting the eggs to ribbon stage as this recipe is based on a genoise cake... stay tuned for an update! I'm not completely happy with the method as it stands so far...
These look so good. Pity I'm breastfeeding and am staying off the caffine! Can't wait to try these out!
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