Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
MAKES 24<br />
Tiramisu Chocolate-Cupcakes<br />
For the cupcakes:<br />
3 cups (270g) flour<br />
2 cups (390g) castor sugar<br />
3 Tbsp. (45ml) good quality cocoa powder<br />
1 tsp (5ml) bicarbonate of soda<br />
4 tsp (20ml) baking powder<br />
Pinch of salt<br />
2 cups (500ml) boiling water<br />
1 cup (250ml) canola oil<br />
1/3 cup (80ml) white vinegar<br />
1 tsp (5ml) vanilla essence<br />
For the chocolate ganache frosting:<br />
180ml cream<br />
300g dark chocolate<br />
25ml Antonella Tiramisu Cream<br />
50g butter, cubed<br />
For the cupcakes:<br />
Preheat oven to 180 C. Place cupcake wrappers in 24 muffin pan holes. Mix<br />
the flour, castor sugar, cocoa, bicarbonate of soda, baking powder and salt in<br />
a bowl. In a separate bowl, mix together the boiling water, oil, vinegar and<br />
vanilla essence. Pour wet ingredients into the dry ingredients then mix to<br />
combine. Spoon batter into the cupcake wrappers then bake for 20 minutes or<br />
until a skewer inserted comes out clean. Remove from the pan, and cool before<br />
frosting.<br />
For the chocolate ganache filling:<br />
Place the cream, chocolate, Tiramisu Liqueur and butter into a heat-proof bowl<br />
set over boiling water (Bain Marie). Gently heat until the chocolate is melted<br />
and the mixture is smooth and glossy. Remove from the heat and leave to cool<br />
to room temperature. Frost the cupcakes by spreading each cooled cupcake<br />
with ganache.
Change language