Why have I never thought of and made these tiramisu cupcakes before? No idea! They are so tasty and a lot of fun to make. Not only was I very enthusiastic about the result, but also the visit.
I got the idea when I got the new Senseo Switch at home. With this coffee machine you can make a whole pot of coffee, but also individual cups. Very useful, because I recognize the problem. Many people in my area have a Senseo or other coffee machine, especially to make a nice cup of coffee for themselves in the morning. But if during your birthday the living room is full of visitors, you are constantly walking up and down. Or you have to get another coffee machine from the attic to brew a whole pitcher. All clumsy stuff.
But now Senseo has this new device on the market that allows you to switch from individual cups to a large pot of coffee or vice versa within seconds. So the old trusted Senseo with pads or a jug with filter and your favorite ground coffee. I have it in a cool red color but it is also available in white and black.
And if you do have visitors or something to celebrate, make these delicious tiramisu cupcakes to go with it. With a light coffee taste and a creamy mascarpone topping and cocoa. But be careful, before you know it they will be on your doorstep every week 😉
Recipe Tiramisu cupcakes
180 g butter
1 sachet vanilla sugar
3 tablespoons milk
150 g sugar
180 g self-raising flour
Pinch of salt
Coffee liqueur :
1 cup strong coffee
2 tablespoons sugar
Splash of liqueur eg marsala or amaretto (optional)
250 gr mascarpone
200 gr crème frache
50 gr sugar
cups Muffin tin Piping bag
Make a cup of coffee and add the 2 tablespoons of sugar and liqueur to it and let it cool. Preheat the oven to 200 degrees. Cream the butter with the sugar and vanilla sugar. Add the eggs one at a time and mix until fully incorporated, about 3 minutes. Then add the milk and mix briefly. Fold in or slowly mix in the flour. Fill the molds with the batter. Put them in the oven for 18 minutes.
Meanwhile, mix the mascarpone with the crème frache and 50 gr sugar and then put it in the fridge. Remove the muffins from the oven and sprinkle with the coffee liqueur, about 2 to 3 teaspoons per muffin. Let them cool completely. Put the mascarpone mixture in the piping bag and make swirls on the cupcakes. Finally, sift a little cocoa over it. Store the tiramisu cupcakes in a dry and cool place, but not in the refrigerator.
Tip: do you want to make them a day in advance? Store the cupcakes without topping in a sealed container and the mascarpone mixture in the refrigerator. Pipe the tufts on top just in advance and sprinkle with cocoa.
This article was created in collaboration with Senseo.
Source: Leukerecepten by leukerecepten-nl.
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