Name: Tiramisu Cupcakes with Mascarpone Frosting
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 14
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado; Clabber Girl Baking Powder - 8.1 Oz; Morton Iodized Salt, 26 Ounce; Open Nature Brown Free Range Large Eggs - 12 ct; O Organics Milk, Low Fat, Organic; 1-2-3 Vegetable Oil - 33.8 Fl. Oz.; McCormick Pure Vanilla Extract (2 oz); Pure Leaf Iced Tea, Raspberry; Clover Heavy Cream (8 oz); O Organics Sugar, Organic, Powdered; BelGioioso Mascarpone Spreadable Cheese - 8 Oz; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened

Cupcakes
Heat oven to 350° F.
Line a cupcake tin with papers or spray with baking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add eggs, egg yolk, milk, oil, and vanilla.
Whisk until smooth.
Ladle into muffin cups, filling each about 2/3 full.
Bake for 20 minutes, or until cupcakes test done.

Syrup
In a small bowl, combine espresso and coffee liqueur.

Frosting
With an electric mixer, beat cream, powdered sugar, and vanilla to stiff peaks.
Beat in mascarpone.

Putting It Together
Use a cupcake corer or a knife to core the cupcakes.
Soak the cores in the syrup.
Put back in the cupcake.
Frost.
Dust with cocoa powder.

Tiramisu Cupcakes with Mascarpone Frosting

Serves 14

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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