This has been on my to-bake-list for months but I was hesitant to try this because I was afraid not to whip the cream. When I tried whipping the cream for the first time for another recipe, it did not form. So whenever I needed whipped cream (for hot chocolate, for example), I prefer to buy a ‘ready-whipped’ one.
Tiramisu Cake is one of my favorite cakes. And it is my second favorite cake.
There was a day when I was craving for a Tiramisu Cake but it was out of reach. At the same time, I was interested with Mascarpone cheese. Not knowing that it is a cream in cheese form, I grabbed one when I went to the grocery.
For the cupcakes:
- 1 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp espresso powder
- 1 cup water
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup sugar
- 3 tbsp milk
- 1 tsp vanilla extract
For the topping:
- 1 cup heavy cream
- 280g mascarpone cheese
- ½ cup powdered sugar
- Preheat oven to 350 F. Line muffin pan with liners and set aside.
- In a bowl, combine flour, baking powder, baking soda, cocoa powder and salt. Set aside.
- In another bowl, add warm water and espresso powder. Let sit for a few minutes.
- In a large bowl using a whisk, cream together eggs, sugar, vanilla, milk and vegetable oil. Add the espresso-water mixture and combine everything together.
- Add the dry ingredients and mix just until combined.
- Using a large ice scoop (or any tool you prefer), scoop out and evenly divide the batter between the lined muffin pan.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cupcakes cool completely before frosting.
To make the topping:
- Beat the cream in an electric mixer until stiff. Make sure you don’t overbeat it. Transfer to another container. Using the same bowl, beat Mascarpone cheese until fluffy, add sugar and beat until smooth. Fold cream into cheese mixture. Pipe immediately onto cupcakes.
Notes on whipping the cream:
As to my experience, the only points to note are:
- Make sure to have your glass/metal bowl and beaters cold. And of course, your cream.
- Beat the cream on low-medium for 7 minutes or until stiff and make sure not to overbeat.
- And please, BE PATIENT! 😉
Source recipes: Tiramisu Cupcakes by Laura in the Kitchen
I was given a master set of Wilton piping tips as an advance birthday gift and this was the first time I used one of the tips. I baked this before the Mocha Cake so I was happy to have the beautifully piped frosting on the cupcakes.
And… sshhh! I almost cried when I was done piping these yummies because aside from its beauty, they were so beyond WOW!!!
If you love Tiramisu Cake, you should try this and I am sure you will also love this. And please, let me know if you do.