I know! Whos ever heard of a triple layed cupcake? Who could think of something so cute?
This recipe comes from my Womens Weekly Cupcake Cookbook.
Tiramisu is a great desert and also makes a pretty darn tasty cupcake.
The recipe calls for vanilla buttercakes cute into four layers, I only did 3 layers as my cakes were so little I didn't want then to crumble away because they were sliced to finely. The layers are painted with coffee and stacked together with marscapone cheese.
These are devilish little cakes let me tell you. You will want more than one, but isn't that always the way with Tiramisu?
PS I left out the liquor, I don't really like having uncooked alcohol in food that my children may eat, even if it's only tiny amounts.
Tiramisu Cupcake
Vanilla Buttercake
90g Butter, soft
1/2tsp canilla
1/2cup castor cugar
2eggs
1cup self raising flour
2tbs milk
Preheat over to 180 degrees or 160 fan forced.
Beat butter, vanilla sugar eggs flour and malk in a sall bowl with electric mixer on low untill ingredients are just combines. Increase speen to medioum and beat till a pale colour.
Divide mixture between 12 regular cupcake papers or 6 'texas' muffin pans.
Bake 25 min for large cakes 20 for small.
Marscapone Cream
250g marcapone cheese
1/4 icing sugar
1tbs marsala ( I ommited this)
3/4 cup thickened cream, whipped
Combine marscapone, sifted incing sugar and marsala in a small bowl fold in cream
Coffee mixture
Combine coffee, the water and marsala in a small bowl, cool.
To assemble
Carefully sclice the cupcakes into three or four layers, brush coffe mixture on the top of each slice, spoon marcapone cream on each slice and stack cakes back together. Spread cake tops with marscapone cream and sprincle with a little chocolate shavings.
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