Recipe: Edd Kimber's Tiramisu Cupcakes (for Valentine's day)

 

 

A Valentine treat.... Edd Kimber’s Tiramisu Cupcakes

 

So it's Valentine's day and whilst my husband and I don't make a huge thing of the day, we always give each other a card and a small token gift.  This year I decided that I would like to bake something for him and as we both enjoy coffee cakes and tiramisu, this cupcake recipe seemed an obvious choice.

Delicious, delectable dessert style cakes,
served with Italian espresso

I have tried to find the recipe online so that I could give you the link but to no avail so I will lovingly (it is Valentine's day after all) type it out for you!  The recipe isn't specifically for Valentine's day so if you haven't got any time to whip them up this evening (and they are quite time-consuming) they would be delicious for any occasion.  To give them a more romantic finish (ah), following the suggestion from my daughter, I made a heart template to create the cocoa dusted hearts on the top rather than a basic 'cappuccino style' dusting. 

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Tiramisu Cupcakes

Makes 12

225g plain flour
2tsp baking powder
225g butter, at room temperature
225g caster sugar
4 eggs, lightly beaten
125ml milk

For the coffee syrup

60ml fresh espresso or strong coffee
2tsp caster sugar
1tbsp Marsala (optional)

For the ganache

60ml double cream
55g dark chocolate (at least 60-70% cocoa solids), broken into pieces
10g unsalted butter

For the frosting

250g mascarpone, at room temperature
250ml double cream
50g icing sugar















So here's what to do....

 

Preheat the oven to 180^oC (160^oC fan oven) gas mark 4. Line a 12-cup muffin pan with paper cases.  Sift the flour and baking powder into a medium bowl.

Using an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes.  Beat in the eggs, a little at a time, beating until fully combined, then add a third of the flour mixture followed by half the milk.  Repeat and then add the final third of flour mixture.

Divide equally among the paper cases and bake for 20 - 25 minutes or until a cocktail stick inserted into the centre of one of the cakes comes out clean.  Just before the cupcakes are finished baking make the coffee syrup.

In a small bowl mix together the hot coffee, sugar and Marsala, if using.  When the cupcakes are baked, remove from the oven and allow to cool for a few minutes, then prick the cakes all over with a cocktail stick or skewer.  Brush liberally with the coffee syrup, then allow the cakes to cool completely.

To make the ganache, microwave the cream in a small bowl or a pan over a low heat until just at the boil, then add the chocolate and stir to combine.  Once smooth and shiny, add the butter and mix together gently until combined.

To make the frosting, lightly beat the mascarpone until smooth.  In a medium bowl whisk the cream until it holds medium-stiff peaks.  Add a large spoonful of the cream to the mascarpone and mix to lighten, and then gently fold in the remaining cream and the icing sugar.

To assemble the cakes, cut a small piece of cake from the top of each cupcake, using a small sharp knife or an apple corer, and fill with the ganache.  Using a small knife or offset spatula, spread the mascarpone frosting onto the cakes.

TIP
Because the frosting is made with cream, these cakes are best served the same day they are made.

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These delightful little cakes look pretty and they deliver on taste too.  They are certainly a grown-up cupcake and a two-in-one food experience - a cross between a cake and a dessert.  I didn't have any Marsala but can imagine it would add that extra bite of luxury.  Tia Maria would probably be a good alternative which I might try next time.  I would also make the coffee stronger as it was quite a subtle flavour but this is something that is more of a personal preference.  It's worth mentioning that the mixture easily filled the 12 muffin cases - I had a little remaining so made 4 small fairy-cakes too.

Thank you Edd Kimber (winner of the BBC two series The Great British Bake Off 2010) for this recipe from your book 'THE BOY WHO BAKES'.  You can find more information about Edd Kimber and his recipes here.



As a health management coach, whilst I don't recommend consuming indulgent cakes on a daily basis, I do believe that treats can still be enjoyed when they are just that - a treat.  It's no longer a treat if we eat them all the time! For more information about my work take a look at my website: http://www.michaelahyde.com/