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  • Tasty Tiramisu Cupcake

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    mirnafkhoury
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    This recipe provides instructions for making tasty tiramisu cupcakes. The cupcakes are made with butter, brown sugar, gluten free flour, cocoa powder, coffee powder, eggs and are topped with a cream and icing mixture that is piped on top and dusted with cocoa powder just before serving. The cupcakes are baked at 180°C for 18-20 minutes until springy and then cooled completely before assembling with the topping.

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    This recipe provides instructions for making tasty tiramisu cupcakes. The cupcakes are made with butter, brown sugar, gluten free flour, cocoa powder, coffee powder, eggs and are topped with a cream and icing mixture that is piped on top and dusted with cocoa powder just before serving. The cupcakes are baked at 180°C for 18-20 minutes until springy and then cooled completely before assembling with the topping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    11 views1 page

    Tasty Tiramisu Cupcake

    Uploaded by

    mirnafkhoury
    This recipe provides instructions for making tasty tiramisu cupcakes. The cupcakes are made with butter, brown sugar, gluten free flour, cocoa powder, coffee powder, eggs and are topped with a cream and icing mixture that is piped on top and dusted with cocoa powder just before serving. The cupcakes are baked at 180°C for 18-20 minutes until springy and then cooled completely before assembling with the topping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 1

    Tasty Tiramisu Cupcake

    Ingredients: 110 g Butter 110 g Brown sugar 110 g Gluten free flour 1 tbsp Cocoa powder Coffee powder 1 tbsp, espresso 2 large Eggs For the topping 300 ml Cream 2 tbsp Icing 4 tbsp Cocoa powder For the cupcakes Heat the oven to 180C (160 fan) 350F gas 4. Place paper cases in a 12-hole bun tin. Beat all the cake ingredients in a mixing bowl until smooth and creamy. Add more milk if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 18-20 minutes until springy to the touch. Cool for 5 minutes in the tins, then place on a wire rack to cool completely. For the topping Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe on top of the cakes. Sift cocoa powder over the top just before serving

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