Tiramisu Cupcakes: a portable, paper-lined celebration

It’s that time again. The final holiday celebration of 2014 is right around the corner. Time to gather with friends and family to laugh, love, and rejoice over a wonderful year gone by. New Year’s Eve is a time to make resolutions for the coming year.

Exercise more. Indulge less. Travel more. Complain less.

Everyone has a thing or two that they want to commit to once the clock strikes twelve. It’s a fun way to try to stick to a positive life change.

Allow me to make your resolution “indulge less.”

These Tiramisu Cupcakes are the best way to go out with a bang. An ultra vanilla-y cupcake, filled with a coffee liqueur soak, and topped with a light and lovely Amaretto mascarpone frosting, they practically scream CELEBRATION! Also, there’s booze involved. Need I say more?

Preheat your oven to 350°F.

Photo-Dec-22,-9-22-29-AMI find it’s much easier to get all of my ingredients laid out before I start my baking. It’s called mise en place in the food industry. It translates to “putting in place” in French. Makes everything so much easier and you’ll know you have all of the ingredients on hand. No one wants to stop what they’re doing to run to the store!

Mixing cupcakesIn a large mixing bowl with a paddle attachment set up, cream together:

1 3/4 cups sugar
3/4 cup unsalted butter, softened

You’ll want to beat these at a lower setting, so you don’t over-mix. Eventually, the sugar mixture will lighten in color and look airy and fluffy. On a side note, this is what recipes are looking for when they say to “beat until fluffy.”

Beat in 3 large eggs, one at a time, thoroughly mixing in each one before adding the next.

Scrape down the sides of the bowl before mixing in 3 tablespoons vanilla. Yes, 3 TABLEspoons. You’re adding a lot of vanilla, so the batter will look a bit curdled once it’s all combined. Don’t stress.

Whisk together the following:

2 3/4 cups (11 1/2 ounces)  King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt

Alternate adding the flour mixture and 1 cup of room-temperature milk to the butter mixture. Be sure to start and end with the flour.

A general rule is to add 1/3 of the flour mixture, 1/2 of the milk, 1/3 flour mixture, the rest of the milk, and end with the remaining 1/3 flour to be sure everything comes out perfectly.

You’re going to want to stop a few times to scrape down the sides of the bowl to ensure your batter is nice and smooth, with no chunky bits of butter/sugar.

scooping cupcake batterLine two cupcake pans with paper liners and spritz the insides of the liners with food-release spray. Spoon the batter into the greased papers until they’re no more than 2/3 full. I like to use a muffin scoop to do this. Perfect portions and less mess to boot!

Bake the cupcakes for 20 to 25 minutes, or until the edges are lightly golden and the cake springs back when lightly touched.

Photo-Dec-22,-10-04-41-AMWhile the cupcakes are baking, you can prepare the coffee soak.

Mix together the following:

2 tablespoons instant espresso powder
3/4 cup hot water
3 tablespoons coffee liqueur
3 tablespoons sugar

Stir everything together until well combined, and set the soak aside while you go get the cupcakes.

Remove the cupcakes from the oven and place them on a rack to cool for 5 minutes. After this slight rest, remove the cupcakes from the pans and place them back on the rack.

Photo-Dec-22,-10-26-19-AMUsing a fork, pierce the top of each cupcake a few times. This will allow the coffee soak to be absorbed into the warm cake, instead of hitting the top and sliding onto the counter. Adding the liquid while the cakes are still warm is crucial. You’ll find once they cool and set, not as much liquid will be absorbed. We want these cupcakes packed full of coffee liqueur, don’t we?

Photo-Dec-22,-10-28-39-AMUsing a teaspoon measuring spoon, carefully pour the coffee soak onto the warm cupcakes. Once you’ve gone around and added 1 teaspoon to each cupcake, you can go back and continue adding to each one until the liquid runs out. Photo-Dec-22,-10-36-14-AMYou’re going to want to allow your cupcakes to cool completely before you frost them. Whipped dairy and warm temperatures just don’t get along.

making whipped creamOnce your cupcakes are fully cooled, it’s time to make the whipped frosting!

Using the whisk attachment of your mixer, beat 2 cups heavy cream until medium peaks form.

Whisk together the following:

2/3 cup confectioners’ sugar
4 teaspoons Instant ClearJel

Slowly add the dry ingredients to the beaten cream, along with 1/2 cup Amaretto liqueur.

You don’t have to use Instant Clearjel, but your whipped topping won’t have nearly the staying power without it. Clearjel is a thickener and stabilizer, so it really helps your whipped cream to stay in a tighter form and withstand being at room temperature for longer periods of time.

Gently and briefly whisk in 1 cup room-temperature mascarpone cheese by hand until the frosting is thick and creamy. This shouldn’t take more than 4 or 5 passes. I find holding the whisk attachment in my hand and running it through the mixture blends it perfectly.

Use a spoon or filled pastry bag to frost your tasty cakes.

Photo-Dec-22,-2-09-27-PMDust a little cocoa over the tops of the tiramisu cupcakes to take them over the top. Elegance on a plate, guaranteed to hit the spot while you and your loved ones are counting down the clock.

These cupcakes are the perfect thing to bring to your holiday party. They can very easily be made ahead and stashed in the freezer. Make the cupcakes, add the soak, and they freeze quite wonderfully. Actually, the addition of the alcohol will keep them moist and fresh-tasting even longer.

Take them out and put them in the refrigerator to thaw on New Year’s Eve. You can make the frosting and decorate them before you leave, or put the topping in a container or piping bag and do it when you arrive, along with a cocoa dusting. Delish.

I and the rest of my fellow employee-owners at King Arthur Flour hope you have a safe, enjoyable, and delicious New Year’s Eve. Time to celebrate!

Read, bake, and review (please) our recipe for Tiramisu Cupcakes.

Or print just the recipe.

Tiramisu1_900w

Gwen Adams
About

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...

comments

    1. The Baker's Hotline

      You can use anything you’d like, Alie. We promise — the baking police won’t come for you! Annabelle@KAF

    1. The Baker's Hotline

      Good question, Sasha. The Instant ClearJel is acting as a stabilizer for the whipped cream here, so while you can just leave it out, as Gwen explains, “your whipped topping won’t have nearly the staying power without it”. Another ingredient that can help to stabilize is powdered, unflavored gelatin which is bloomed and added to the cream. To do this, place 1/2 cup water in a small microwave-safe bowl. Sprinkle 2 tsp gelatin over the water and allow it to soften for 5 minutes. Dissolve the gelatin by microwaving for 3 minutes, stirring after every minute. Remove it from the microwave and let it stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream. Begin beating your other ingredients together just until beater marks begin to show distinctly. Then add the gelatin mixture to the cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Hope this helps! Mollie@KAF

  1. Jennifer Brown

    Will the frosting be stable enough to make in advance? Say the night before, or early in the morning of (to be served in the evening).

    Reply
    1. The Baker's Hotline

      Yes Jennifer, it should be just fine to make the night ahead of time and store it in an airtight container in the fridge. Let it warm up a bit for using and serving it though, you want the flavors to have time to meld. Bryanna@KAF

  2. Sophia

    I would like to half the recipe, can I go ahead and half the amount of each ingredient or do I need to add extra of anything?

    Reply
  3. Lori

    Could this be baked in a cake pan instead of cupcakes? 9×13 or rounds? Could you give me an idea of how long to bake them if so please.

    Reply
    1. The Baker's Hotline

      Bake temperature (350″) stays the same for all cake or cupcake variations: 24 cupcakes = 23 to 25 minutes, one 9 X 13 pan = 40 minutes, two 9″ round layers = 27 minutes, and three 8″ layers = 24 minutes. Happy Baking! Irene@KAF

  4. Sushmita

    looks delicious!! Is there any way to avoid the alcohol in the icing? Also I know my toddler will definitely want to try one of these beauties, is there a decaf substitute I can use?

    Reply
    1. The Baker's Hotline

      You could skip the alcohol altogether, using coffee/espresso for the drizzle in the cupcakes and espresso powder in the icing. Happy baking! Irene@KAF

Post a comment

Your email address will not be published. Required fields are marked *