Tiramisu cupcakes with amaretto

Ingredients for 12 servings:

• 125 g butter, room temperature
• 125 g sugar, finest
• 1 pinch of salt
• 2 eggs, organic free-range eggs, size M
• 250 g wheat flour
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 125 liters of milk
• 3 tbsp cocoa powder, unsweetened
• 500 g mascarpone
• 250 ml milk
• 1 egg yolk
• 25 g cornstarch
• 40 g sugar
• 2 tsp instant coffee powder
• 1 tbsp Amaretto
• some powdered sugar, to sweeten

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

All instructions refer to baking cups that have a diameter of 6.5 cm at the top and 5.5 cm at the base, as well as a height of 3.5 cm. If you use larger or smaller cups, you will get more or fewer pieces from my recipe accordingly. Preheat oven to 180 degrees top and bottom heat. Line a muffin tin with cups. Beat butter, sugar and salt with a mixer on high for 3 minutes. Add eggs and continue mixing. In a separate bowl, roughly mix the flour with vanilla sugar and baking powder with a spoon and stir spoonful by spoon into the butter and egg mixture. First on low heat and then on medium heat, mix everything in well. Add milk and continue stirring. Put half of the mixture into a new bowl and stir in the cocoa. Pour the batter halves side by side into the paper baking cups and bake for approx. 30 minutes. The mixture is quite thick and can be easily poured into the cups with a spoon. Every oven bakes differently. So keep an eye on your cupcakes, especially if you’re baking this recipe for the first time. After baking, let the cupcakes cool completely. For the topping: Mix 40 ml of milk, egg yolk, and cornstarch well with a fork in a cup. Bring the remaining milk to a boil with the sugar, coffee, and Amaretto. Once boiling, add the cornstarch-egg yolk mixture, stirring constantly with a whisk. Cook until the cream thickens and reaches the consistency of pudding. Then let it cool and refrigerate (preferably overnight). Beat the cold tiramisu pudding with a mixer on medium speed for about 10-20 seconds until creamy. Stir in the mascarpone, sweetening with powdered sugar if desired. Beat again on medium speed for about 10 seconds. Fill a piping bag with the topping and pipe it on in circular motions.