Tiramisu Cupcakes from a Sponge Cake

  • Serves: Makes about 2 dozen
  • Views: 9704
  • Comments: 14

Variation: Classic Sponge Cake

Cupcakes and photo by msbreez © Sarah Phillips

I love Tiramisu so much that I decided to create the same in cupcake form. I made mine from my Classic Sponge Cake, soaked with Espresso Syrup, and then frosted with Mascarpone Frosting. The combination worked, and I couldn't stop eating them! I decided to share this yummy recipe with you.

MSBREEZ, Premium Member, Says: "I made the tiramisu cupcakes today. WOW! I made them in mini-cups and I'm glad! I can eat more than one (or 2 dozen) and not feel so guilty!!! What a yummy idea Sarah. I even found the Marsala and Mascarpone here; great news! I did take a photo, but didn't style!...you can almost see the yumminess of the cupcakes. These cupcakes are great Sarah, thanks!!!"

1 cup sifted unbleached all-purpose flour; sift onto a sheet of waxed paper and then spoon into measuring cup and level to rim
1/2 teaspoon salt

6 large eggs, separated; separate when cold. Can use cold in the recipe.
1 cup superfine or regular sugar, divided
1 teaspoon cream of tartar

3 tablespoons water, cold
1 teaspoon vanilla extract

SARAH SAYS: I like to beat the egg whites, first, instead of the yolks, so you do not have to worry about them getting contaminated with fat from the yolks. Properly beaten whites
can sit for awhile after beating.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Set aside an ungreased muffin pan or fill muffin pan with muffin paper liners.
Combine the flour and salt in a small bowl and set aside.

2. In a dry, clean bowl of a stand mixer fitted with the whisk attachment, with the mixer on medium-low speed, beat the egg whites until foamy. Add the cream of tartar.
Continue whipping until the foam is white and opaque. Increase the mixer speed to high and add 1/2 cup sugar slowly at the side of the bowl, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Do not let the whites become stiff or dry. Scrape whites into a clean bowl and set aside.

3. Using the same bowl, with the mixer fitted with the same whisk attachment, at high speed, beat the egg yolks until thick and lemon-colored, about 3 to 5 minutes.
The yolks will "ribbon". That is when you raise the beaters, the mixture should fall in a ribbon pattern that sits on top of the swirl for seconds before sinking.
That's why it's called making the ribbon.

4. Gradually beat in the remaining 1/2 cup sugar, water, and vanilla on medium-low until the mixture is smooth

5. In two additions, sift the flour mixture over the beaten yolk mixture and fold in, using a large rubber spatula. With the
last addition of flour, stop folding just before it is fully incorporated. Set aside temporarily.

6. Stir a little of the whites in the egg yolk / flour mixture to lighten it.
Then, gently, but thoroughly, fold the rest of the egg whites into the egg yolk / flour mixture.

Fill the prepared muffin liners 2/3 full.

7. Bake for 12 to 15 minutes or until until top springs back when lightly touched with finger. Remove to wire cake rack to cool.

Store at room temperature for a couple of days, or wrap well and freeze for a month or more.

2/3 cups water
1/2 cup powdered sugar
1 tablespoon and 2 teaspoons instant espresso or coffee powder

1. In a small, heavy saucepan over high heat, combine the water, powdered sugar and the espresso or coffee powder.
Bring to a boil, stirring occasionally.

2. Remove from heat and let cool.

Makes a generous amount of frosting.

3 cups mascarpone cheese
1 cup powdered sugar
1/4 cup marsala wine or any liqueur, such as rum or Kahlua
2 teaspoons vanilla extract
3/4 cup heavy cream, chilled

SARAH SAYS: To substitute 3 cups mascarpone cheese: mix together 1 1/2 pounds cream cheese, 1/2 cup heavy cream and 6 TBSP sour cream. For a lighter version: For 3 cups: use 1 1/2 pounds Neufchatel Cream Cheese (1/3 reduced-fat), 1/2 cup evaporated skimmed milk and 6 TBSP light sour cream, not fat-free.

In a medium bowl using an hand-held electric mixer fitted with beater attachments, set on medium speed, beat together the mascarpone cheese, powdered sugar, marsala and vanilla extract until well blended. Add the cream and beat until fluffy, about 1 minute.

Espresso Syrup
Mascarpone Frosting
1/4 cup cocoa powder
dark chocolate shavings, optional

1. Use a fork to poke a few holes into the cooled cupcakes so that they will absorb liquid. Pour approximately 1 to 2 teaspoons of syrup onto each cupcake.

2. Frost cupcakes with the Mascarpone Frosting.

3. Dust tops with sifted cocoa powder and then sprinkle with dark chocolate shavings.

Keep cupcakes refrigerated because the Mascarpone Frosting is perishable.

Classic Sponge Cake

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