Tiramisu Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
***CUPCAKES***2 boxes Pillsbury Reduced Sugar White Cake Mix1 1/2 C egg beaters2/3 C unsweetened applesauce***LIQUID COFFEE LAYER***1 C very hot water3T instant coffee granules2T splenda***MASCARPONE FILLING***1 cup mascarpone cheese1 Tbl instant dissolved with 2 Tbl hot water1/4 C fat free sweetened condensed milk1 8oz. container of Cool Whip FREE1 tsp. vanilla extract***FROSTING***1 8oz. package of fat free cream cheese, softened1/2 cup of light butter or margarine1 C powdered sugar1 tsp. vanilla extract***GARNISHES***chocolate shavings and/or a dusting of cocoa powder
MAKES 40 CUPCAKES :-) (Cooling times not included)
1.) Using a stand or hand mixer beat mascarpone, dissolved coffee and sweetened condensed milk until well blended. Fold vanilla extract into cool whip and then fold cool whip into cheese mixture. Cover and let chill in fridge for 4-6 hours or overnight.
2.) Preheat oven according to the cake mix package directions. Prepare 40 cupcake liners in muffin tins by lightly spraying them with non-stick cooking spray. Mix together the cake mix, egg beaters and applesauce. Evenly distribute amoung the cupcake liners. Bake according to pkg directions.
3.) While the cupcakes are baking combine liquid coffee mixture and let cool.
4.) Also combine ingredients for frosting and set aside (or in fridge) until ready to frost the cupcakes.
5.) When cupcakes are finished baking and have cooled. Poke holes in the tops of cakes using a fork, toothpick or wooden skewer. Using a pastry brush or squirt bottle with small spout evening distribute coffee mixture on top of all the cupcakes.
6.) Using a pastry bag or plastic bottle with nozzle tip (often used in candy making) and squeeze approximately 1 Tbl of the cheese mixture directly into the top of each cupcake.
7.) When ready frost each cupcake with frosting and garnish with chocolate shavings (dark chocoate and a cheese grater) and/or lightly dust with cocoa powder.
Number of Servings: 40
Recipe submitted by SparkPeople user MRSDUDLEY.
1.) Using a stand or hand mixer beat mascarpone, dissolved coffee and sweetened condensed milk until well blended. Fold vanilla extract into cool whip and then fold cool whip into cheese mixture. Cover and let chill in fridge for 4-6 hours or overnight.
2.) Preheat oven according to the cake mix package directions. Prepare 40 cupcake liners in muffin tins by lightly spraying them with non-stick cooking spray. Mix together the cake mix, egg beaters and applesauce. Evenly distribute amoung the cupcake liners. Bake according to pkg directions.
3.) While the cupcakes are baking combine liquid coffee mixture and let cool.
4.) Also combine ingredients for frosting and set aside (or in fridge) until ready to frost the cupcakes.
5.) When cupcakes are finished baking and have cooled. Poke holes in the tops of cakes using a fork, toothpick or wooden skewer. Using a pastry brush or squirt bottle with small spout evening distribute coffee mixture on top of all the cupcakes.
6.) Using a pastry bag or plastic bottle with nozzle tip (often used in candy making) and squeeze approximately 1 Tbl of the cheese mixture directly into the top of each cupcake.
7.) When ready frost each cupcake with frosting and garnish with chocolate shavings (dark chocoate and a cheese grater) and/or lightly dust with cocoa powder.
Number of Servings: 40
Recipe submitted by SparkPeople user MRSDUDLEY.
Nutritional Info Amount Per Serving
- Calories: 171.6
- Total Fat: 6.5 g
- Cholesterol: 9.1 mg
- Sodium: 257.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
Member Reviews
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PAT3ONTHEBACK
Wonderful idea! I had a couple problems. One--everyone wanted the Amaretto so added to the bottom of a plate and the cupcake absorbed it perfectly. 2) I had to food-process the marscapone to get it smooth. That was after adding the cool whip, so it ran. Still impressive! Prefer plain frosting. - 9/6/10