Pineapple Tiramisu Cupcakes

Ingredients for 1 servings:

• ¼ cup(s) flour, sifted
• 1 pinch of salt
• 1 packet of baking powder
• ¼ cup milk
• 1 packet of vanilla sugar or 1 vanilla pod or 1 tbsp vanilla extract
• ½ package butter
• 3 eggs
• 3 egg yolks
• 1 cup white sugar
• Paper cups
• ½ cup espresso
• 2 tbsp, levelled white sugar
• 30 g Marsala or Amaretto, if desired
• 1 cup whipped cream
• 230 g mascarpone
• ½ cup powdered sugar
• 1 can pineapple, sliced
• 150 g chocolate shavings
• Cocoa powder

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 20 minutes

A variation of Martha Stewart’s Tiramisu Cupcakes. Makes 18

Preheat the oven to 170°C. Line a muffin tin with paper baking cups. For the batter, combine the flour, baking powder, and salt. Heat the milk until small bubbles appear, then remove from the heat and stir in the butter until completely melted. Let stand for 15 minutes, then fish out any skins. Beat the eggs, egg yolks, and sugar with an electric mixer on medium (!) speed. Heat the sugar-egg mixture over a bain-marie and continue stirring by hand until the sugar is dissolved and the liquid has warmed (test with your finger). Remove the mixture from the heat and beat with the mixer on full speed until the mixture is fluffy, light yellow, and slightly thickened. Now slowly add the flour mixture to the egg mixture while stirring continuously. Divide the resulting batter among the muffin cups, filling each cup about 3/4 full. Bake for about 20 minutes, rotating 180° halfway through. Let cool on a rack, then remove the muffins. For the filling, mix the espresso, sugar, and alcohol until the sugar has dissolved. Brush the muffins evenly with the espresso mixture. The muffins should absorb the liquid for about 30 minutes. For the topping, whip the cream until stiff peaks and mix with the mascarpone, powdered sugar, and chocolate. Drain the pineapple and stir in. If the cream is too runny, simply refrigerate it for about half an hour. Spread the topping evenly and decoratively on the muffins. Store the cupcakes in the cake container in the refrigerator overnight and dust with cocoa powder before serving. The batter here is quite complicated and can basically be replaced with any other muffin batter. Likewise, there are no limits to your imagination when it comes to the topping. Simply adapt the filling, for example, for children with diluted syrup and suitable fruits in the cream.