To make the tiramisu cream, use Recipe ID: 1096436. (If you add minced strawberries, you could also make a delicious strawberry cream.)
Sift together the flour, almond flour, and baking powder. Preheat the oven to 170°C.
Separate the egg yolk from the whites. Add 20 g of granulated sugar to the egg whites and make a meringue. Put in the refrigerator until needed.
Add the rest of the granulated sugar to the butter and mix well. Add the egg yolk and continue mixing.
Slit open the vanilla bean vertically, scrape the seeds from the pod, and add to the mixture.
Sift the previously sifted powdered ingredients into Step 5 and gently mix together.
Add the meringue in 3 batches to Step 6, lightly mixing with each addition.
Pour an equal amount of the batter into each muffin mold.
Bake at 170°C for 20-25 minutes. (I bake mine for about 22 minutes.)
Once you spread the tiramisu cream on top, they're done.
Here, I cut the top off to make a lid and inserted cream and fruit.
Story Behind this Recipe
The foundation of these cupcakes is not a spongecake batter, but a butter cake batter (there's a difference)! Without even adding heavy cream or milk, you can make a fluffy cake. It's a great snack for young children. I used to use whipped cream but...
This recipe is for 5 cupcakes, but you can make 6 out of it. If you're planning to store it in the refrigerator, it will harden, so take it out to decorate at room temperature before eating.