Name: Tiramisu cupcakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 2 eggs, separated; 1 teaspoon frangelico; 1/2 teaspoon vanilla extract; 1 cup hazelnut meal; 1/2 cup self-raising flour, sifted; 1/2 cup milk; cocoa powder, to dust; chocolate hearts, to garnish (see tip); Coffee cream filling; 1/2 cup cream, whipped; 1/2 cup mascarpone; 1 teaspoon instant coffee powder; 1 teaspoon icing sugar

Ingredients

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

2 eggs, separated

1 teaspoon frangelico

1/2 teaspoon vanilla extract

1 cup hazelnut meal

1/2 cup self-raising flour, sifted

1/2 cup milk

cocoa powder, to dust

chocolate hearts, to garnish (see tip)

Coffee cream filling

1/2 cup cream, whipped

1/2 cup mascarpone

1 teaspoon instant coffee powder

1 teaspoon icing sugar

Method

1.Preheat oven to moderate, 180°C. Line a 6-hole muffin pan with paper cases.

2.In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in Frangelico and vanilla.

3.Combine hazelnut meal and flour in a large bowl.

4.On low speed, alternately add flour mixture and milk to creamed mixture, beginning and ending with flour mixture.

5.In a small clean bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.

6.Spoon evenly between paper cases until 2/3 full. Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

7.FILLING: In a bowl, gently fold cream into mascarpone with coffee and sugar.

8.Using a sharp pointed knife, cut a circle from top of each cake. Fill cavities with coffee cream. Dust with cocoa powder and top with a chocolate heart.

MAKES 6
Note

Woman's Weekly Food

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