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Pink Tiramisu Cupcakes

Delightful cupcakes that blend cozy flavors with a hint of tradition, topped with luscious buttercream and raspberry coulis.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 225 g butter, softened for the cupcake batter
  • 225 g caster sugar for the cupcake batter
  • 1 tsp vanilla extract for the cupcake batter
  • 3 units eggs large eggs
  • 250 g self-raising flour for the cupcake batter
  • 30 g cocoa powder for the cupcake batter
  • 200 g frozen raspberries for the raspberry coulis
  • 50 g caster sugar for the raspberry coulis
  • 80 ml water for the raspberry coulis
  • 1/2 tsp cornflour to thicken the coulis, mixed with a little water
For the Buttercream
  • 200 g butter, softened for the buttercream
  • 400 g icing sugar for the buttercream
  • 1 tsp vanilla extract for the buttercream
  • 2 tbsp raspberry coulis reserved for the buttercream
For Decoration
  • to taste Valentine sweets for decoration
  • to taste sprinkles for decoration

Method
 

Preparation
  1. Preheat your oven to 200°C (fan 180°C) and line the cupcake trays with 18 cupcake cases.
  2. In a large mixing bowl, beat together the softened butter, caster sugar, and vanilla extract until pale and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gently fold in the self-raising flour and cocoa powder until smooth.
  5. Fill each cupcake liner about two-thirds full and bake for around 20 minutes.
  6. Let the cupcakes cool on a wire rack.
Raspberry Coulis
  1. Simmer the frozen raspberries, sugar, and water together for about ten minutes until softened.
  2. Blend and strain the mixture, reserving two tablespoons for the buttercream.
  3. Thicken the remaining coulis with the cornflour mixture.
Buttercream
  1. In a bowl, beat the softened butter until creamy.
  2. Gradually whisk in the icing sugar, then mix in the vanilla extract and reserved raspberry coulis.
Assembly
  1. Once cooled, cut a small hole in the center of each cupcake and fill it with raspberry coulis.
  2. Pipe the buttercream on top and finish with sprinkles and Valentine sweets.

Notes

Keep cupcakes in an airtight container for up to three days or freeze for up to a month, well-wrapped.