Introduction: Tiramisu Cupcake
This is a great knock-off of the real thing. It is quick, easy, and just as light and delicious.
I hope you like it!
Here are the ingredients
For the Cupcakes:
1 box Duncan Hines Moist Deluxe Classic White Cake Mix
2 tablespoons oil
3 egg whites
1 1/3 cups strong cooled coffee
For the Frosting:
8 ounces Mascarpone Cheese
1/3 cup vanilla liquid coffee creamer
1/4 powdered sugar (or more if you prefer sweeter)
Also, for dusting:
2 teaspoons espresso powder
2 tablespoons cocoa powder
You also need:
Electric mixer
Cupcake pan/cups
Bowls
Small scoop or spoon to fill the cups
Knife
Small mesh colander or sifter to sprinkle the powders
Ready?
Preheat the oven to 350 degrees.
Mix the cake ingredients together on medium for 2-3 minutes.
Fill the cupcake pans/cups about two thirds full.
Bake for 21 - 24 minutes. Remove and let cool.
Make the frosting.
Put the Mascarpone cheese, sugar, and creamer into a bowl and mix on med high to high for about 8 minutes. The frosting should look creamy, light, and delicious. (Taste it and if you prefer more sweetness add sugar in small amounts.)
Cool the frosting until ready to use.
Mix together the cocoa and espresso powders.
Once the cupcakes are cooled, use a knife and cut out a cone shape from the top of each.
Place a spoonful of frosting in the hole and place the cone back on top.
Sprinkle or sift cocoa espresso powders over each cupcake.
Serve or chill for later.
I hope you like it!
Here are the ingredients
For the Cupcakes:
1 box Duncan Hines Moist Deluxe Classic White Cake Mix
2 tablespoons oil
3 egg whites
1 1/3 cups strong cooled coffee
For the Frosting:
8 ounces Mascarpone Cheese
1/3 cup vanilla liquid coffee creamer
1/4 powdered sugar (or more if you prefer sweeter)
Also, for dusting:
2 teaspoons espresso powder
2 tablespoons cocoa powder
You also need:
Electric mixer
Cupcake pan/cups
Bowls
Small scoop or spoon to fill the cups
Knife
Small mesh colander or sifter to sprinkle the powders
Ready?
Preheat the oven to 350 degrees.
Mix the cake ingredients together on medium for 2-3 minutes.
Fill the cupcake pans/cups about two thirds full.
Bake for 21 - 24 minutes. Remove and let cool.
Make the frosting.
Put the Mascarpone cheese, sugar, and creamer into a bowl and mix on med high to high for about 8 minutes. The frosting should look creamy, light, and delicious. (Taste it and if you prefer more sweetness add sugar in small amounts.)
Cool the frosting until ready to use.
Mix together the cocoa and espresso powders.
Once the cupcakes are cooled, use a knife and cut out a cone shape from the top of each.
Place a spoonful of frosting in the hole and place the cone back on top.
Sprinkle or sift cocoa espresso powders over each cupcake.
Serve or chill for later.