Le Tiramisu

Coffee Emulco - 30g:

Le Tiramisu

10 cupcakes

Preparation Time

30 mins

Cooking Time

28 mins


10 cupcakes



Coffee Cupcakes
90gm Unsalted Butter
135gm Caster Sugar
2gm Salt
90gm Eggs
135gm Cake Flour
5gm Baking Powder
90gm Milk
1 tsp GH Coffee Emulco

1 nos Egg Yolk
36gm Caster Sugar
50gm Mascarpone Cheese
60gm Whipping Cream
¼ tsp GH Coffee Emulco

Mascarpone Cheese Frosting
57gm Unsalted Butter
100gm Icing Sugar
60gm Mascarpone Cheese



Coffee Cupcakes
1. Preheat the oven at 180°C. Line up the tray. Beat the unsalted butter, caster sugar and salt until creamy and fluffy.
2. Mix in the egg slowly and mix well.
3. Add the cake flour and baking powder. Mix until well combined.
4. Last, pour in the milk and GH Coffee Emulco. Mix well.
5. Place the cake batter into a piping bag. Pipe the batter into each cupcake mould.
6. Bake for 18 minutes or until it is cooked. Remove from the oven, let it cool down.

1. Whisk the whipping cream till soft peaks.
2. Double-boil the egg yolk and caster sugar over a pot. Keep whisking until the egg mixture is pale. Remove it from the pot, add in the mascarpone cheese and mix well.
3. Fold the whipped cream into cheese mixture.
4. Last, add in GH Coffee Emulco and mix well. Place the filling into a piping bag. Keep in the fridge for later use.

Mascarpone Cheese Frosting
1. Beat the unsalted butter, icing sugar and mascarpone cheese until creamy and smooth.
2. Place the frosting into a piping bag with the desired nozzle.

1. Once the cupcakes already cool down, make a hole at the center of the cupcakes.
2. Pipe the filling into the center of each cupcake. Let it set in the fridge for around 10 minutes.
3. Decorate the cupcakes with the cheese frosting and dust with some cocoa powder on top. Serve well.

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