Tiramisu Cupcake with Coffee Liqueur Mascarpone Frosting – Recipe

Tiramsu Cupcake with Marscapone Frosting

Ingredients:
For the cupcakes:
  • 1 cup granulated sugar
  • ¾ cup organic sweet cream butter, softened
  • 2 large organic eggs
  • 3 teaspoons pure vanilla extract
  • ½ cup cold coffee
  • ¼ cup organic sour cream
  • ¾ cup King Arthur all-purpose flour
  • ½ cup King Arthur self-rising flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coffee liqueur, for soaking cupcakes
For the frosting:
  • ½ cup organic sweet cream butter, softened
  • 2 ounces mascarpone cheese
  • 2 tablespoons coffee liqueur
  • 3 cups powdered sugar
  • Dusting of cocoa powder, for garnish
Directions:
For the cupcakes:
  • Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
  • Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
  • Slowly add in eggs, one at a time, and mix on medium speed until combined.
  • Reduce speed to low and add vanilla extract, coffee, and sour cream.
  • In a separate bowl, combine both flours, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
  • Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • When cupcakes come out of the oven and are still warm, poke holes in each cupcake with a fork. Slowly soak each cupcake with 2 teaspoons of coffee liqueur. Let cool.
For the frosting:
  • With a hand or stand mixer, beat softened butter and mascarpone cheese together on medium speed for 3 minutes.
  • Add coffee liqueur and mix on medium speed until thoroughly combined.
  • Slowly add powdered sugar and beat on low for 1 minute.
  • Gradually increase the speed to high and beat for 3 minutes, until fluffy.
  • Gently pipe each cupcake with Coffee Liqueur Mascarpone Frosting. Garnish with a dusting of cocoa powder on each cupcake.
2016 Valerie Renèe

 

 

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