Tiramisu cupcakes

Ingredients for 12 servings:

• 3 eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tbsp pudding powder (vanilla pudding powder)
• ½ tsp baking powder
• 1 cup of espresso
• 100 ml cream
• 250 g mascarpone
• 50 g powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Sponge cupcakes with mascarpone frosting

Line a baking tray with paper baking cups and preheat oven to 175°C (150°C fan-assisted). For the batter, separate the eggs, beat the egg whites until stiff, and gradually add the sugar. Stir in the egg yolks, then fold in the flour with the cornstarch, pudding powder, and baking powder. Divide the batter between the baking cups and bake on the middle rack for about 15 to 20 minutes, then let it cool. Meanwhile, brew the espresso. For the frosting, whip the cream until stiff peaks form. In another bowl, whisk together the mascarpone and powdered sugar, along with a tablespoon of espresso. Fold the mascarpone mixture into the cream and put everything in a piping bag. Pierce the cupcakes with a fork and drizzle with the remaining espresso before spreading the frosting. TIP: Make the frosting first and let it sit in the fridge for a while. This makes it easier to apply the frosting to the cupcakes using the piping bag.