Ireyna Roseshimmer Decuir makes this cupcake dessert recipe in an upcoming chapter of The Incandescent.
This comes in fourth place in a Monshalowan baking contest, though my family thinks it's second place (first place is pancakes)
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✨✨Ireyna's Tiramisu Cupcakes✨✨
Tiramisu Cupcakes – All of your favorite tiramisu flavors in a cupcake!
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✨✨ Ingredients ✨✨
✨✨ For the cupcakes ✨✨
~ 1 1/2 cups all-purpose flour (half would be 3/4 cup) ~ 3/4 cup granulated sugar ~ 1 teaspoon baking powder ~ 1/2 teaspoon ground cinnamon ~ 1/2 cup vegetable oil (I use macadamia nut oil. If you don't want to use oil, you can use 1 stick butter instead) ~ 1/2 cup milk (half would be 4 Tablespoons) ~ 2 large eggs ~ 1 teaspoon pure vanilla extract
1. Preheat your oven to 350 degrees F and line twelve muffin tins with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon.
3. In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla.
4. Add the wet ingredients to the dry and mix just until the dry ingredients are full combined. You don't want to overmix.
5. Divide the batter between the muffin tins, making sure to fill each one about 3/4 of the way full.
6. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes to a wire rack to cool completely before continuing.
🧁 For the Mascarpone Frosting 🧁
1. Add the softened mascarpone, cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream them together until they are smooth and well combined - about 2 minutes.
2. Next, add the vanilla and mix to combine.
3. With the mixer on low speed, add the powdered sugar slowly. Once all of the powdered sugar has been incorporated, turn the mixer to high speed and whip the icing until it becomes light and fluffy.
4. Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use. (I use a ziplock bag)
🧁 Assembly 🧁
1. Once the cupcakes have cooled, poke the top of each cupcake 5 times with a fork. (Personally, I don't do this. Such a strange step, "poke the cupcake 5 times with a fork")
2. Pipe the frosting on top of the cupcake and dust the top of each with cocoa powder.
3. Enjoy immediately or store in an airtight container in the fridge for up to two days.
