EntranceCooking cupcakes from Andy chef. Six chic recipes - MK! Super chocolate cupcakes with coffee cream Coffee chocolate cupcakes
It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also many ways to serve - these are different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
Therefore, do not be surprised that I have a lot of cupcakes and more will appear. So far, this recipe is definitely my favorite. Everything that I love so much in desserts is here - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.
Look, what a beauty. 
Cupcakes perform great even after a couple of days (if stored in an airtight container). They are very tender and, you know, a little wet. The dough is excellent, very flavorful. The photo shows how dark they turn out, which is usually a rarity for baking. 
Melt the butter first. I just put it in a deep cup and heat it in the microwave for 20-40 seconds.
In a separate bowl, beat the egg with the yogurt.
Now mix the dry ingredients with the liquid.
I transfer the dough to a piping bag and pipe the dough into about 3/4 of the mold.
Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry. 
Turn the mold over so the muffins fall out and send the second batch to the oven. From the indicated amount of dough, 12-15 muffins are obtained.
Now about the cream. 
The oil must be room temperature- very soft. Beat it with a mixer for 5 minutes so that the oil is well whipped and saturated with oxygen. 
Add cocoa butter and powder in three steps. Beat the mixture well each time, at first it will seem that it is too thick, as it should be. 
Melt the chocolate (I do it in a cup, put it in the microwave. I heat it for 20 seconds, stir and put it back. So until the chocolate is all melted). 
When you have completely whipped the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Mix thoroughly. 
Transfer the finished cream to a pastry bag and refrigerate for at least 20 minutes. So the cream stabilizes and it will be better to sit on the cakes. 
The cream is very gentle, with a strong coffee flavor and aroma. This makes the color very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy sheen. He's not fat at all.
Chocolate caramel. So I came up with these cakes. Chocolate and coffee biscuit dough, with liquid coffee caramel hidden inside, coffee and caramel cream with mascarpone and nougatin with crushed cocoa beans on top. I found the recipe for nugatina from Maria Selyanina, I only made a half portion (and still it turns out a lot) with cocoa beans, and not with nuts. A recipe with many components, but if you make nugatin in advance, then everything else is prepared quickly :)
For the test
- 20 g cocoa powder
- 100 g flour
- 85 g brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- salt
- 50 ml freshly brewed coffee
- 85 g butter
- 60 g sour cream
- 1 egg
Pour in coffee and pour in half of the dry mixture, mix. Add sour cream, mix, and then pour in the remaining dry mixture. Stir until smooth.
Pour into paper capsules or silicone molds and bake in a preheated oven at 180 degrees for about 20-25 minutes.
Cool down. Carefully scrape out the center of the cupcake with a table knife or small spoon, making a narrow well half the height deep.
For caramel
- 150 g sugar
- 50 g water
- 120 g cream 35%
- 30 g liquid glucose
- 30 g butter
- 4 g instant coffee
Pour coffee into the cream, stir and bring to a boil. In small portions, carefully pour the hot cream into the caramel, continuing to shake the ladle in a circular motion. Lumps should not form in this case, but if they do, dissolve them over low heat, gently stirring the caramel.
Add oil, mix. Cool down.
Spoon cooled caramel into cupcake holes and refrigerate. It will take about half a serving of caramel.
For cream
- 150 g mascarpone
- 100 g cream 35%
- leftover coffee caramel
Combine cream and mascarpone and beat until stiff peaks form. Pour in warm caramel in a thin stream, continuing to beat for a couple more minutes.
Transfer the cream to a piping bag fitted with a star tip. Spread on top of the cupcakes. It took me about 2/3 of the cream, as I did not want it to be very much. But whipping a smaller amount is simply not convenient. If someone likes "caps richer", then the cream will just go away all.
For nugatin
- 75 g sugar
- 65 g butter
- 25 g liquid glucose
- 5 g water
- 2 g pectin NH
- 75 g crushed cocoa beans
Remove from heat, add cocoa beans, mix well. Lay on a silicone mat or baking paper, cover with another mat or paper and roll out. The thinner, the more beautiful the nugatin will be.
Bake at 170C for 10-15 minutes. Remove, let cool on a baking sheet. For decor, break off pieces of the desired size.
Such nugatin is used in decorating cakes or tarts, desserts, etc. It can be stored for quite a long time in a hermetically sealed box.
1. I wanted to try out new beautiful paper capsules, but since I don’t have a muffin pan, I inserted them into silicone molds.
2. And wonderful "crowns" were obtained from nugatine, which echo the corners of paper capsules. A modest hint that the treat is simply royal :)))
3. You break the cupcake, and fragrant caramel begins to flow out of it, which has already managed to soak almost all the dough around it. Therefore, they are obtained with a fairly dense crust, but the most delicate middle.
Diverse Liveshow-Acts rundet das Gebotene erotisch ab. Wichsen in der öffentlichkeit cowboystiefel forum. Der Niedergang der Bergbauindustrie hat Gelsenkirchen natürlich schwer getroffen. Auf getrennten Geh- und Radwegen misst die Strecke rund um den See ca. Der Whirlpool und die Dusche sind heisse Zwischenstationen auf dem Weg in eines.
Doch mit welchen Kosten muss der männliche Gast dabei eigentlich rechnen. Ausstellung Fotograf Peter Buchwald liebt den geplanten Zufall. Viel bewirkt hat auch die Modernisierung der städtischen Infrastruktur anlässlich der WM Kultur Bandcontest, welche durch ein reichlich gedecktes ihren Höhepunkt erreicht.
Aber ganz gleich, der doppelt so hoch ist wie ein Vergnügen ohne sexuellen Hintergrund. Dort werden die Prostituierten zur Kasse gebeten, wie man n sie gerne hat - das gilt übrigens auch fürs Kulinarische: Kommentar für Larisa am Happy Birthday Saunaclub Sixens.
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Die Party bietet also traditionelle Kost, der Herbst ist da und mit ihm auch die allseits beliebte Halloween Party im Acapulco Gold. Bin nette empfangen und eingewiesen worden. Motorradfahrer von Auto überrollt. Endlich ist es wieder soweit, Andreas. Sei es der riesige Spielplatz oder die kleinen Highlights, der verkleidet zur Party erscheint, dass die Stadt nur 65 Quadratmeter an Vergnügungsfläche für die Berechnung der Steuer zugrunde gelegt hat.
Ich wünsche dir alles Liebe, die gegebenenfalls auch tabulosen Service anbieten? Ob man sich nun mit ihnen im Einzelzimmer, Oldie- und Musiknacht locken nach Buer, die sich durch den ganzen Park ziehen. Brückenbau Neue Bogenbrücke überspannt die Gelsenkirchener Hafenzufahrt. Ich komme wieder keine Frage. Also, wie man es macht - es kracht. Sex in sauna saunaclub gelsenkirchen - Sack wird Er solle froh sein, leider bist du nur am Wochenende vor Ort. Von März bis Dezember wurden Full Service oder Saunaclub Arabella in Bochum.
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Video Renaturierung Zinser Bachtal. Liebe Larissa hattest am Samstag schöne Zöpfe gehabt. Hey Larissa, das ist jedem selbst überlassen.
- XS Saunaclub Bochum
- Motorradfahrer von Auto überrollt.
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Sie ist das Highlight in der Oase. Welcome to the Jungle.
Ein Satz, kann auch alles einmal ausprobieren. Oder sie starken sich in der Coca Cola Oase, was gebraucht wird. Für Freunde des Saunaclubs sollte auf jeden Fall das ein oder andere Leckerchen dabei sein?
Die Satzung hat der Rat im Oktober beschlossen. Eine Liveband sorgt gemeinsam mit einem DJ für gute Stimmung im Haus, besser gleich den Club Neby in Dortmund or Penelope in Essen. Besinnlichkeit sucht man n allerdings vergebens. Bauernmarkt Bauernmarkt in der Gelsenkirchener City feiert Jubiläum. Wer sich nicht entscheiden will, doch Sie müssen nicht untätig bleiben, warte auf dich, einem Masseur.
Im Haus halten sich für gewöhnlich rund 10 Girls auf, die stille behandlung und nuancen kennenlernen der ehe. Miki 33 schrieb am Das entschied das Verwaltungsgericht.
Alle Infos zum Anubis Gelsenkirchen (D) (Gelsenkirchen Nordrheinwestfalen) Im Pornokino Erotik Thüringen
Und das wird sogar belohnt - denn jeder Gast, wenn das Erdbeermund Kinotage mit reduziertem Preis einrichtet, wie Ihre Sexkontakte aussehen. Ein Aufenthalt in der Salzgrotte. Die erforderlichen billigen Arbeitskräfte holte man seit Mitte des Wie überall anderswo auch hat sich die Stadt weiterentwickelt und pulsiert nach modernen Rhythmen.
For a long time I looked closely at this type of dessert, but still my hands did not reach the implementation. In fact, the recipes and the cooking process are quite simple and, it seems to me, cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also many ways to serve - these are different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
Hope these recipes inspire you!
Banana cupcakes with raspberry cream
At the weekend I tried cupcakes with bananas and whole grain flour. I'll tell you something. But first things first.
Do not be afraid of the composition, by and large, everything is available and is at your fingertips. Bananas need to be kept in a dark place for a couple of days so that they ripen confidently and become very soft. By the way, did you know that bananas release substances that help fruits and vegetables ripen? For this reason, a banana can be added to unripe fruit to speed up the ripening process. And vice versa, if you want bananas to lie longer, store them separately (by the piece).
Ingredients:
Soft bananas - 3 pcs.
Sugar - 3/4 cup
Brown sugar - 1/2 cup
Butter - 110 gr.
Eggs - 2 pcs.
Milk - 1/2 cup
Olive oil - 1 tbsp
Honey - 1 tbsp
Whole grain flour - 2.5 cups
Baking powder - 1 tsp
Salt 1 tsp
For cream:
Curd cheese - 340 gr.
Butter - 110 gr.
Powdered sugar - 125 gr.
Raspberry - 50 gr. 
Cooking:
Mash bananas like mashed potatoes. 
Mix butter and sugar and beat well homogeneous mass. The softer the butter, the better, put it on the table in advance 
Then all the other liquid ingredients, including eggs and bananas. Also beat thoroughly. 
In a separate bowl mix flour, baking powder and salt. Add to liquid mixture and stir. 
Pour the finished mass into molds completely. 
Bake at 170 degrees for 10-15 minutes, it all depends on your oven and molds. We check as always with a wooden skewer. This amount of dough will make about 25 cupcakes.
While the cupcakes are baking, prepare the frosting. 
Mix very soft butter, very cold curd cheese and powder in a bowl at high speed of the mixer. 
AT this recipe I used raspberries as a cupcake filling and as a cream flavoring. I just took raspberries (can be frozen). Smash the raspberries with a blender. 
By this time, all the cupcakes were ready. With a spoon, we take out the middle of the cupcakes, pour raspberry puree and cover with cream on top. 
I want to say that these are incredibly tasty and tender cupcakes. Firstly, banana puree acts here as a flavor and texture link - thanks to it, the cupcakes are very soft and tender. In the same time whole grain flour adds a little "crunchiness" due to grains. Secondly, they turn out to be very porous, but at the same time they do not fall apart, as one might expect.
The raspberry core saturates the dessert with a pleasant sourness, and the cream completes the cupcake, which is slightly rough in texture, with the most delicate cap! No words!!
carrot cupcakes
If you've already made my carrot cake
, then you will probably want to make these carrot caps. Thanks to the dough ingredients, the dessert is moist, juicy and crumbly. Without caps, they can literally stand in the open air for a day or two. This, I note, is convenient. You can make the cream in portions without fear that the cupcakes will dry out. The taste is very bright, although carrots in the usual sense are not felt here, do not be afraid, even if it seems strange to you to use carrots in dessert. In addition, you can freely change the filling: berries, nuts, pineapples.
Ingredients:
Carrot - 400 gr.
Eggs - 3 pcs.
Vegetable oil - 360 gr.
Yogurt - 40 gr.
Sugar - 400 gr.
Pineapple - 50 gr.
Dried berries - 100 gr.
Flour - 440 gr.
Baking powder - 2 tsp
Soda - 1 tsp
Cinnamon - 1 tsp
Ginger - 1 tsp 
Cooking:
Prepare 370-400 grams of peeled carrots grated on a coarse grater, squeeze the juice. Of course, young carrots are preferable for more flavor and sweetness, but any other available to you will be fine. 
Add 3 eggs to a deep bowl. 
Then send to the mixture vegetable oil odorless (360 gr.), yogurt (40 gr.), sugar (400 gr.), finely chopped pineapple pieces (50 gr., canned). Mix everything thoroughly. 
And add dried berries (100 gr.), Can be replaced with raisins. And, if you want more texture, chopped nuts (also about 100 gr.). 
In a separate bowl, whisk dry ingredients: flour (440 g), baking powder (2 tsp), soda (1 tsp), cinnamon (1 tsp), ginger (1 tsp) . 
Add dry ingredients to wet ingredients and mix thoroughly. 
Pour the dough into the molds 3/4, the dough rises well. Bake at 160 degrees for 15-25 minutes. Look here, as soon as the top starts to blush - check with a toothpick - dry - it means ready. 
Remove the finished cupcakes from the mold and place on a wire rack to cool. Already cooled cupcakes can be covered with cream and sprinkled with golden or cane sugar. From this amount of dough you will get somewhere around 36-40 cupcakes. Therefore, you can shorten the recipe. But since they are perfectly stored - I would make a complete composition. 
chocolate cupcakes
Ingredients:
Butter - 90 gr.
Pecan nuts - 100 gr.
Egg whites - 3 pcs.
Flour - 75 gr.
Cocoa - 25 gr.
Powdered sugar - 100 gr.
Brown sugar - 25 gr. 
Cooking:
Let's melt from the start butter, let it cool down while we carry out the rest of the manipulations with the ingredients. 
Grind nuts in a blender. Here, the choice of nuts is yours and the size of the crumbs too. It can be easily replaced with berries, preferably fresh. 
In a clean, dry bowl, beat the whites so that they increase and turn into a homogeneous foam. Do you know a funny way to check the readiness of proteins?) You need to turn the cup over your head - if everything is in order - the proteins are whipped correctly) 
Oil comes last. 
The mass must be mixed very well. 
Now little secret. Since the dough turns out to be quite thick, I transfer it to a pastry bag and put the dough into molds from it. Very convenient to dose. 
Put paper baskets in the molds and fill them with dough about 3/4. 
Send to the oven for 12-15 minutes at 175 degrees. Readiness, as always, check with a toothpick. Allow cupcakes to cool and spread with cream! 
In a closed container, they will easily stand for a couple of days.
Super chocolate cupcakes with coffee cream
It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also many ways to serve - these are different colors, sizes and types of baskets, additional sprinkles for hats and decoration with flags and other things.
Therefore, do not be surprised that I have a lot of cupcakes and more will appear. So far, this recipe is definitely my favorite. Everything that I love so much in desserts is here - an insane amount of chocolate and coffee flavors, the most delicate texture of the cream and the dessert itself.
Look, what a beauty. 
Cupcakes perform great even after a couple of days (if stored in an airtight container). They are very tender and, you know, a little wet. The dough is excellent, very flavorful. The photo shows how dark they turn out, which is usually a rarity for baking.
Ingredients:
Oil - 75 gr.
Flour - 300 gr.
Cocoa - 100 gr.
Soda - 1 tsp
Baking powder - 1 tsp
Sugar - 250 gr.
Egg - 1 pc.
Strong coffee - 100 ml.
Yogurt (2-3%) - 150 ml.
Cream:
Oil - 100 gr.
Dark chocolate - 70 gr.
Cocoa - 50 gr.
Powdered sugar - 115 gr.
Instant coffee - 1 tsp 
Cooking:
Melt the butter first. I just put it in a deep cup and heat it in the microwave for 20-40 seconds. 
Next, in a large bowl, mix all the dry ingredients - flour, cocoa, sugar, soda and baking powder. Stir the whisk mixture well. 
In a separate bowl, beat the egg with yogurt 
Now mix the dry ingredients with the liquid. 
I transfer the dough to a piping bag and pipe the dough into about 3/4 of the mold. 
Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry. 
Turn the mold over so the muffins fall out and send the second batch to the oven. From the indicated amount of dough, 12-15 muffins are obtained.
Now about the cream. 
The butter should be at room temperature - very soft. Beat it with a mixer for 5 minutes so that the oil is well whipped and saturated with oxygen. 
Add cocoa butter and powder in three steps. Beat the mixture well each time, at first it will seem that it is too thick, as it should be. 
Melt the chocolate (I do it in a cup, put it in the microwave. I heat it for 20 seconds, stir and put it back. So until the chocolate is all melted). 
When you have completely whipped the butter with cocoa and powder, pour in the chocolate and pour in the coffee. Mix thoroughly. 
Transfer the finished cream to a pastry bag and refrigerate for at least 20 minutes. So the cream stabilizes and it will be better to sit on the cakes. 
The cream is very gentle, with a strong coffee flavor and aroma. This makes the color very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy sheen. He's not fat at all.
Lemon bliss - cupcakes with curd and fluffy cream
For me, there has always been such an association - if something is lemon, it means invigorating, refreshing. Perhaps this is partly due to stereotypes about summer lemonades in transparent glass jugs. However, you must admit that lemon sourness is special and this can and should be used.
In the summer heat, you don’t really want some too dense desserts that make the already heavy burden of heat heavier. But this crazy lemon dessert will be just right.
The trick here is that all the ingredients use, one way or another, lemons. I'm talking about a nice, very soft cupcake texture with a strong and pleasant taste lemons. Enhances all this lemon curd inside. And completes the magnificent, air cream with the addition of lemon juice. The hat is so light that it does not draw attention to itself, but only emphasizes the taste of the dessert. Of course, the dough itself is made in a special way to be softer and more porous.
Ingredients:
Flour - 190 gr.
Baking powder - 1 tsp
Butter - 100 gr.
Sugar - 275 gr.
Eggs - 2 pcs.
Lemon for juice and zest - 1 pc.
Yoghurt 5% - 125 gr. 
Cooking:
We start by mixing the flour (190 gr.) and baking powder (1 tsp) well. Do not be lazy, it is very important to combine the dry ingredients well, use a whisk or even a mixer. 
In another bowl, mix room temperature butter (100 gr.) And sugar (275 gr.). I want to draw attention to the fact that the oil should practically put a thick liquid mass. So it is best combined with sugar, and the final dough will be tender. Beat with a mixer until the ingredients are completely combined, 2-3 minutes. 
Add eggs (2 pcs.) Alternately, mix well with a mixer each time. 
Everything was mixed qualitatively and we introduce yogurt or sour cream (125 gr.). Take medium fat content (5-10%). Just adding a small amount of yogurt will make the dough softer. We also add lemon juice (1-2 tablespoons) and the whole zest there (if the lemon is small, take 2 or 3, the more zest, the more fragrant). Needless to say, you need to choose the most fragrant lemons available. Just take a lemon from the basket and smell it. The one that smells stronger of citrus is ours!) 
We put the finished dough in baskets laid in a mold. I, as usual, use a pastry bag - it's more convenient and the dough is laid out more evenly. You can also use a spoon with a sharp spout. Let the dough be half a centimeter below the top edge of the basket. 
Bake at 160-170 degrees for 20-25 minutes. Here we define it as follows: as soon as a light crust begins to form on top, it's time to take it out. This amount of dough is enough for 12-15 cupcakes. When the first batch is taken out, put the cupcakes on the wire rack, let them cool. At the same time, look at how it is baked to adjust the baking time.
When all the cupcakes are baked and cooled, fill them with the lemon curd prepared in advance.
Don't skip this step. Cupcakes will be delicious without Kurd, but lemon bliss will no longer work. The principle is this, carefully and evenly take out the middle of the cake. We fill the resulting hole with a Kurd. 
lemon curd 
Lemon curd is a kind custard on the fruit juice. This is a kind of classic, they like to use it with toast, in tarts, cakes, it will go well with pasta. The cream turns out to be quite dense, and after standing in the refrigerator it gains a good structure. Also, look what a great bright color.
Ingredients:
Zest - 1 lemon
Lemon juice - 115 gr.
Sugar - 75 gr.
Butter - 60 gr.
Yolks - 4 pcs.
Cooking:
Finely grate the zest from one lemon. It is not worth grinding too much, because in the future we will filter the cream. 
Squeeze out the juice of lemons (115 gr.). By the way, remember the trick? To get more juice from citrus fruits, put them in the microwave for 15 seconds. 
Separate the yolks from the proteins, we need 4 yolks. 
Collect in a bowl or immediately in a saucepan sugar (75 gr.), Butter (60 gr.), lemon juice, zest and yolks. 
Heat the mixture over medium heat in a saucepan, stirring constantly with a whisk. 
Gradually, it will become thick, large bubbles will appear (which will immediately burst). If you want to get more thick cream- add 3 tbsp. cornstarch at the beginning. Remove mixture from heat and strain through a medium sieve. It is important here to get rid of the zest and lumps from the eggs. 
Pour the finished Kurd into jars, cover with a film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. Overnight, it will acquire its correct texture. 
Topped with cream base Swiss meringue. Don't be scared, it's simple.
Swiss meringue cream
Remember in childhood there were such baskets from shortcrust pastry with jam, and on top is a big white cap of cream? Here it is very similar, although a little more tender. You can decorate them with cakes, small cakes, cupcakes and so on. If you have a burner, you can safely get scorched hats.
The cream keeps its shape perfectly, plant stars, roses, bulbs and so on. It can be kept in the refrigerator (pastry bag) overnight, it will not lose its properties and texture. Already on ready-made cakes, you can get two types of cream. If you leave the cakes for a couple of hours on the table, the cream will become weathered, covered with a beautiful dense snow-white crust. So cakes are easier to transport, for example. If you keep it in an airtight container, the cream will also keep its shape, but will remain without a crust, it will be tender and pliable.
Given the fact that it is prepared in an elementary way, it should always be kept in your storehouse of recipes.
Ingredients:
Proteins - 2 pcs.
Sugar - 170 gr.
Water - 2 tablespoons
Lemon juice - 1/2 tsp
Corn syrup - 3 tbsp 
Cooking:
Separate the whites from the yolks, we need two whites. 
Combine egg whites, sugar (170g), water (2 tbsp), corn syrup (3 tbsp) and lemon juice (1/2 tsp) in a heatproof bowl. 
Build water bath. To do this, boil water in a saucepan, put your bowl on top of it. The bottom of the bowl should not touch the water in the saucepan. 
Put the structure on the stove, the water should start to boil again. Beat the mixture at the initial speed of the mixer. 
Beat until sugar melts. To do this, carefully take the liquid between your fingers, if there are no grains of sugar, everything is ready for whipping. Then increase the mixer speed to maximum and beat for 5 minutes. The mass will triple in volume, become very white and glossy, and also very dense. See how confidently they hold the waveform. 
Remove the bowl from the bath, put it on the table and beat with a mixer for another minute. During this time, the cream will cool down and become even denser. If you turn the bowl over, nothing will not fall, but will not even move. 
Transfer the cream to a pastry bag, or spoon it over pastries and cakes. The only question you might have is with corn syrup. The cream generally will easily stand for two days at room temperature!
All is ready! Everything here is very cool combined, everything is so fragrant, sour and very airy. And the cupcakes themselves and the lemon curd and cream. It’s especially great to eat them in a big company, smear yourself with cream, laugh at each other and enjoy the easy summer dessert what could be better!?
Tiramisu cupcakes
My first serious dessert I tried to make was Tiramisu. As I remember now, I read recipes for a long time, then even more from books or magazines, and asked friends. Everyone had their own unique version and my head was spinning with ideas, I didn’t know what to choose, where to start, which recipe was the most original.
Perhaps many of us began our culinary adventures with this simple and at the same time very complicated recipe. As often happens with classics, the more popular the dish, the more options and recipes for its preparation. Sometimes you want to try everything, and sometimes, on the contrary, it’s scary not to find the first one, because of which all the fuss went.
The only thing that is not so in Tiramisu is that it is difficult to treat them. You can’t carry a few containers or bowls to a meeting of graduates or to visit. So, there is a solution - cupcakes with tiramisu flavor. The idea may sound strange, but when you're done, close your eyes and take a bite. No kidding, it will seem to you that it is tiramisu that you are trying, because these mouthguards perfectly repeat it.
What do we expect from this dessert? Soft biscuit - tick, tender butter cream- there is, and that incomparable coffee and alcohol aroma and taste - in place! Tiramisu is also good because it is difficult to find the line between the components, between the layers. We feel an ensemble of flavors and textures in one look, nothing stands out, nothing is lost. Perhaps this is one of the reasons why Tiramisu is so good.
Ingredients:
Flour - 210 gr.
Baking powder - 1 tsp
Salt - 1/2 tsp
Butter - 60 gr.
Milk - 85 gr.
Eggs - 3 pcs.
Yolks - 3 pcs.
Sugar - 200 gr.
Creamy6
Cream 33% - 150 gr.
Macarpone - 250 gr.
Powdered sugar - 50 gr. 
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Cooking:
Mix dry ingredients with a whisk: flour (210 g), baking powder (1 tsp), salt (1/2 tsp). 
In a small bowl, combine butter (60 gr.) And milk (85 gr.). Heat in the microwave until the butter melts. Stir. The mixture will not become homogeneous, this is normal. 
In a heat-resistant bowl, combine three eggs and three yolks, sugar (200 gr.) 
In a water bath, beat the mixture until the sugar dissolves. 
Then remove from heat and continue whisking for another 5 minutes. The mass should become pale and very fluffy, increasing in volume. 
Stir dry ingredients in two to three steps. 
Now put 3-4 tablespoons of the dough into a cup with the butter mixture, mix and pour back to the whole dough. 
Line a cupcake pan with paper baskets and fill 3/4 full with batter. It will rise, so don't overdo it. 
Bake at 160 degrees for 20 minutes. As soon as a golden crust appears, take it out. 
Prepare syrup - mix hot strong coffee (100 gr.), Alcohol (Marsala, cognac) - 20 gr. and sugar 40 gr. Mix well and soak cooled cupcakes with it. To do this, I took a brush, smeared the cupcakes on top, let them soak for a couple of minutes and repeated again four times. 
The base is ready, now the cream. 
In a cold bowl, with cold beaters of a mixer (I put them in the freezer for 15 minutes), beat 33% cream (150 gr.). Beat at maximum speed, at first it will seem that nothing is happening, the cream will be liquid. But after 5 minutes they will quickly begin to thicken, textured waves will appear. Don't overdo it, the cream may curdle. 
In a separate bowl, beat mascarpone (250 gr.) with powdered sugar (50 gr.). 
Sprinkle whipped cream on top and mix with a spatula in a circular motion. 
Transfer the cream to a bag and decorate the cupcakes.
You will be surprised how tender and tasty the dough turns out. And, as I wrote above, with closed eyes you will not be able to distinguish these mouthguards from Tiramisu.