Tiramisu & Raspberry Cream Cheese Cupcakes

Ingredients for 12 cupcakes (6 Tiramisu & 6 Raspberry flavor ):

1 box Betty Crocker Super Moist White Cake Mix
1 1/4 cup water, 1/3 cup vegetable oil, 3 egg whites - these are for the cake mix
(When you haven't got cake mix, use original vanilla muffin recipe!)

Tiramisu: 

3 egg yolks
3 tablespoon white sugar
250 g Mascarpone Cheese
1 cup Heavy Whip Cream
1 teaspoon Vanilla Extract
6 tablespoon Water
1 teaspoon Instant Coffee
1/2 teaspoon Rum Extract
Cocoa Powder

Raspberry Cream Cheese:

Pink Food Color
1 box Philadelphia Cream Cheese
1/2 cup White Sugar
1 cup Heavy Whip Cream 
1 teaspoon Vanilla Extract
1 small box Fresh Raspberry

Tools:

Muffin pan
Muffin cups (I used Tulip)
Stand or Hand Mixer
Ice Cream Scooper
Spatula
Egg Beater
Cooling Rack


 The first step is mix the Cake Base as the box say.

Tiramisu Cupcake - leave the cake mix in the base color and fill 2/3 mixture into 6 tulip muffin cups.
Put the pan into the 350°F preheated oven and bake them for 25-30 minutes. Check with toothpick - when it's dry and clean your muffins are ready.
Mix the egg yolks with the white sugar when it's lightly and fluffy. Add the Mascarpone cheese and mix well. Beat the Cream with 1 teaspoon of Vanilla Extract when it's turn to hard add the Mascarpone cream and mix together. Put into the fridge until use. Boil the 6 tablespoon water, add the rum extract and the instant coffee powder. Pour the coffee mixture into the muffins. Put the Mascarpone mixture in a star tip end whipped cream bag and create the top of the cupcakes. Finally sprinkle the top with cocoa powder.

Raspberry Cupcakes - the other half of the cake mix I added some Pink food color and mix gently. Put into 6 tulip muffin form and bake in 350°F preheated oven to 25-30 minutes. Check with toothpick. Let them cool.
Mix the Philadelphia cream cheese with the sugar and the vanilla extract when it's fluffy and creamy.
Put the whipping cream into the stand mixer and beat with 1 teaspoon vanilla extract. When it's ready add the cheesy cream and mix together well. Put into the fridge until use.
I put aside some raspberry to the decor and press the remain fruits.
I cut a wedge shape in the muffins and fill with the strawberry puree. I put back the top of the wedge shape. Put the cream in a star tip end whipping cream bag and create the top of the small cake. Decor with fresh fruit!

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When you made it, please take a picture and send to me! :)