Ti­ramisu cup­cakes

makes / 8 prep / 30 min­utes cook / 40 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Ali­son Adams

In­gre­di­ents 100g white choco­late, coarsely chopped 100g dark choco­late, coarsely chopped

1 tbsp milk

1 tsp vanilla ex­tract 130g un­salted but­ter, chopped

100g (1⁄2 cup) caster sugar 1 tbsp warm wa­ter

1 tsp in­stant cof­fee

2 eggs

150g (1 cup) plain flour 2 tbs self-rais­ing flour 1 tbsp cocoa

2 tbs Kahlua liqueur 250g mas­car­pone, at room temperature

60g (1⁄3 cup) ic­ing sugar Cocoa, to dust

1. Pre­heat oven to 160C. Line eight 80ml (1⁄3 cup) muf­fin pans with pa­per cases. Place white choco­late and dark choco­late in sep­a­rate heat­proof bowls. Add milk, vanilla, 50g but­ter and 55g (1⁄4 cup) caster sugar to the white choco­late. Add wa­ter, cof­fee, and re­main­ing but­ter and sugar to the dark choco­late. Stir each mix­ture over a saucepan of sim­mer­ing wa­ter un­til the choco­late melts and the mix­ture is smooth.

2. Lightly whisk 1 egg in a bowl and add to the white choco­late mix­ture with half the plain flour and half the self-rais­ing flour. Spoon among the pre­pared pans.

3. Lightly whisk re­main­ing egg in bowl and add to the dark choco­late mix­ture. Stir in cocoa pow­der and re­main­ing plain and self-rais­ing flour. Spoon over the white choco­late mix­ture in pans. Bake for 30 min­utes.

4. Brush the Kahlua over the warm cup­cakes. Cool in the pans.

5. Use an elec­tric beater to beat the mas­car­pone and ic­ing sugar in a bowl un­til just smooth. Spoon into a pip­ing bag fit­ted with a small noz­zle. Pipe mas­car­pone mix­ture over cup­cakes. Dust with cocoa pow­der.

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