In the March ConXion there is a beautiful Tiramisu Cupcake recipe. However, the method is from another recipe!! Here is the correct recipe, ingredients and method:
Tiramisu Cupcake
Vanilla butter cake:
90g butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons milk
Mascarpone cream:
250g mascarpone cheese
1/4 cup (40g) icing sugar
1 tablespoon marsala
3/4 cup (180ml) thickened cream, whipped
Coffee mixture:
1 tablespoon instant coffee granules
1/3 cup (80ml) boiling water
2 tablespoons marsala
Decorations:
50g dark eating chocolate, grated finely
METHOD
1. Preheat oven to moderate (180°C/160°C fan-forced).
Line 6-hole texas or 12-hole standard muffin pan with paper cases.
2. Beat butter, extract, sugar, eggs, flour and milk in
small bowl with electric mixer on low speed until ingredients are just
combined. Increase speed to medium, beat until mixture is changed to a paler
colour. Divide mixture among cases; smooth surface.
3. Bake large cakes about 25 minutes, small cakes about
20 minutes. Turn cakes onto wire rack to cool.
4. Make mascarpone cream. Make coffee mixture.
5. Remove cases from cakes. Cut each cake horizontally
into four. Brush both sides of cake slices with coffee mixture. Join cake
slices with mascarpone cream.
6. Spread tops of cakes with mascarpone cream; sprinkle
with grated chocolate. Refrigerate for 3 hours before serving.
Mascarpone cream
Combine mascarpone, sifted icing sugar and marsala in
small bowl; fold in cream.
Coffee mixture
Combine coffee, the water and marsala in small bowl;
cool.
