If you love tiramisu and cupcakes, why not combine the best of both worlds? These Tiramisu Mascarpone Cream Cupcakes are light, fluffy, and filled with the rich, creamy flavors of mascarpone and whipped cream.
Each bite gives you the soft texture of the cake paired with the classic tiramisu filling, making this dessert perfect for any special occasion or just an indulgent treat!
What You’ll Need (For 12 servings)
For the Cake Batter:
- 90g cake flour
- 45g corn oil
- 47g milk
- 45g sugar
- 3 eggs (separated)
For the Filling:
- 2 egg yolks
- 30g sugar
- 200g mascarpone
- 200g whipping cream
How It’s Done
1. Prepare the Batter
Start by mixing the milk and corn oil in a bowl until emulsified. This means the liquid will turn into a smooth, homogenous mixture.
Tip: Emulsifying ensures the fat from the oil is evenly distributed, resulting in a moist cake texture.
Next, sift in the cake flour and stir everything together until smooth. Then, add the 3 egg yolks and continue mixing until the batter becomes silky and lump-free.
2. Whip the Egg Whites
In a separate bowl, whisk the egg whites with the sugar until soft peaks form. This process should take about 3-4 minutes using an electric mixer on medium speed.
Pro Tip: Soft peaks mean that when you lift the beaters, the egg whites should form peaks that slightly droop over. This is crucial for achieving a light and airy cake.
3. Combine the Mixtures
Gradually fold the egg white mixture into the egg yolk batter. Do this gently to retain as much air as possible, which will make your cupcakes fluffy and light. Stir until everything is well combined and the batter is smooth.
4. Bake the Cupcakes
Preheat your oven to 145°C (293°F). Pour the batter evenly into 12 cupcake liners, filling each about two-thirds full. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Baking at a lower temperature for a longer time helps ensure the cupcakes bake evenly without over-browning on the outside.
5. Prepare the Mascarpone Cream Filling
While the cupcakes are cooling, prepare the luscious filling. In a bowl, whisk the egg yolks and sugar together until the mixture turns pale and creamy. Then, add the mascarpone and mix until smooth and fully incorporated.
6. Whip the Cream
In another bowl, whip the whipping cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, creating a rich, airy filling. Set it aside for the assembly.
7. Fill and Decorate the Cupcakes
Once the cupcakes have cooled completely, use the back of a piping nozzle (or a small spoon) to carve out a small cavity in each cupcake. Fill the cavity with the mascarpone cream using a piping bag or spoon.
For the finishing touch, pipe more mascarpone cream on top of the cupcakes, then dust lightly with cocoa powder to give it that classic tiramisu look.
Tips for Success
- Room temperature ingredients: Ensure the mascarpone and whipping cream are at room temperature before mixing. This helps achieve a smooth, creamy filling without lumps.
- Soft peaks for both whipping stages: To get that airy texture, make sure both the egg whites and whipping cream are whisked to soft peaks. Over-whipping can cause them to become grainy.
- Filling variations: Want a coffee kick? You can add a bit of espresso powder to the mascarpone filling to get that authentic tiramisu flavor.
Serving & Storage
- Serving suggestion: These cupcakes are best served chilled, making them a refreshing dessert on warm days. You can serve them with a dusting of extra cocoa powder or even a drizzle of chocolate sauce for added decadence.
- Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days. The filling stays fresh and delicious, but it’s best to consume them within a couple of days for the best texture.
Tiramisu Mascarpone Cream Cupcakes Recipe
Ingredients
- 90 g cake flour
- 45 g corn oil
- 47 g milk
- 45 g sugar for cake batter
- 3 eggs separated
- 2 egg yolks
- 30 g sugar for filling
- 200 g mascarpone
- 200 g whipping cream whipped
Instructions
Cake Preparation
- Mix the milk and corn oil until emulsified. Sift in the cake flour and stir evenly. Add 3 egg yolks and mix until smooth.
- Whisk the egg whites with the sugar until soft peaks form. Gradually fold the egg white mixture into the egg yolk batter, stirring until well combined.
- Pour the batter into cupcake liners. Bake at 145°C for 40 minutes.
Filling and Decoration
- Whisk the egg yolks and sugar until pale, then add the mascarpone and mix until smooth. Finally, whip the whipping cream and fold it in. Set aside.
- Once the cupcakes are baked, use the back of a piping nozzle to carve out a small cavity in each. Fill the cavity with cream, then decorate with more cream and dust with cocoa powder.
Leave a Reply