Skip to main content

Tiramisu Cupcakes!


Today's post begins with a story.  A few days ago I had a customer come in looking for a tall cup of espresso. Not just a doppio (that's 2 espresso shots for those of you who don't speak Starbucks)...no he wanted 12 ounces of espresso, something that would normally cost him a pretty penny.  One store had told him it would be $15, another said $10.  Well, we decided to be nice and only charge him for part of his drink and send him on his merry way, end of story.  Well, until he walked into our store on Sunday with yummy looking slice of tiramisu that he brought for us.  Now, normally I would not eat something that a stranger brought in for me, but seeing as this was kind of one of those paying it forward nice gestures, I decided to take a chance and try it.  It was amazing and when it was gone I was sad and wanted more.  Now one of the classes at my other job was having an end of the quarter potluck and I had planned on bringing cupcakes...but I was craving tiramisu.  What to do, what to do?!  Make tiramisu cupcakes of course!  I even had a recipe for it already thanks to a spur of the moment purchase of the Martha Stewart Cupcake cookbook as I was waiting in line to see, don't judge me...New Moon...with my bestie (that's you Sarah).

So here they are, tiramisu cupcakes!

















Tiramisu Cupcakes
makes 18 cupcakes
Recipe from Martha Stewart's Cupcake cookbook

1 1/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scrapped and reserved
4 Tbsp. or 1/2 stick unsalted butter, room temperature
3 whole eggs plus 3 yolks, room temperature
1 cup sugar

Preheat the oven to 325 F.  Line a cupcake pan with liners and set aside until later.

In a medium bowl sift together the cake flour, salt and baking powder.  Heat milk and vanilla bean pod and seeds in a small pan on medium heat just until the edges start to bubble.  Remove from heat and whisk in the butter.  Let the mixture stand for 15 minutes and then strain through a fine sieve to remove the vanilla bean pod (See pictures above).  Set the milk aside until later.

Now, whisk together the eggs, both whole and yolks, and sugar.  Set the bowl over a a pan of simmering water, kind of like a double broiler, and whisk until the sugar is dissolved and the eggs are warm.  This took a few minutes and you will feel when the sugar is fully dissolved because the mixture becomes thinner and easier to whisk.  Pour the mixture into your stand mixer bowl and whisk on high speed until the mixture is fluffy and pale yellow and holds a ribbon on its surface for a few seconds when the whisk is lifted (again see pictures above).

Fold the flour mixture into the eggs a little at a time, being very gentle as you mix them together.  When all of the flour is incorporated, mix 1/2 cup of egg/flour mixture into the milk, to thicken it up and then gently fold it into the batter just until it is fully combined.  Don't over mix it...you don't want to make the eggs loose their fluff.

Pour the batter into the 18 cupcake liners, filling each about 3/4 of the way full.  Bake for 20 minutes, turning the pans once halfway through.  Cupcakes are done when a toothpick inserted into the center comes out clean.  Let cool on a wire rack completely before finishing.

To finish, brush or spoon coffee mixture evenly over the top of the cupcakes.  Use as much or as little as you feel is necessary...I didn't quite use all of mine.  Let the coffee soak in for about half an hour and then top with a spoonful of the marscapone frosting, smoothed and sprinkle lightly with cocoa powder.  Refrigerate until you are ready to serve them.

Coffee Syrup
1/3 cup plus 1 Tbsp. espresso or strong coffee
1 ounce marsala (or substitute 1 tsp. rum or 1/2 tsp.rum extract)
1/4 cup sugar

Stir together the coffee or espresso, marsala or rum and sugar until the sugar if fully dissolved.  Set aside for later.  Be sure that the mixture is cool, not warm when you use it.










Marscapone Frosting
Makes about 2 cups
Recipe from the Martha Stewart Cupcakes cookbook

1 cup heavy cream
8 ounces, 1 pkg. marscapone cheese, room temperature
1/2 cup sifted powdered sugar

Using a mixer on medium speed, whisk cream until stiff peaks form.  In a separate bowl, whisk together powdered sugar and cheese until smooth.  Gently fold whipped cream into the marscapone mixture until completely incorporated.  Use immediately.




Comments

  1. This will be a fun AZ experiment I think we are done with experimenting here in Canada. Need to keep my house clean and all that hehehe! Looks so yummy wish I were there to get one!

    ReplyDelete
  2. You will love them! They were pretty easy, but they did dirty a fair amount of dishes. Let me know when you make them and how they turn out!

    ReplyDelete

Post a Comment

Popular posts from this blog

Easy Bread Machine White Bread

About 6 months ago, I made the very difficult decision to leave my long-time job at Lower Columbia College for the opportunity to work at University of Portland, which had been a dream of mine for quite a while. During my last few days at LCC, one of my co-workers and friends asked me if I would finally be able to resume my blog and share recipes since I was going from a 40 hour work-week to a 35 hour work-week. At the time, I told him I wasn’t sure but that I would certainly try! Well, it has been 6 months...and all that extra time ended up consumed with a new obsession - gardening! (I’m sure there will be more about that new adventure in the future.) Anyway, I still haven’t been all that active with baking lately but I think this is the perfect opportunity to change that, if for no other reason, than it has  been almost impossible to even buy bread in the town of Woodland right now! Lol Which leads me to my post today - we’re making bread! And though I will end up making many

Easy Fudgy Brownies

I’m sure many of us are craving some comfort foods at this time - I base this of course on the fact that it seems that the baking aisle in every grocery store I have gone into since March 15th has been mostly empty of even the very basic of supplies - flour, yeast, brownie mix…It is getting better but short of going to literally every grocery store from here to Portland which makes me just a tad bit nervous and completely defeats the point of limiting time out in public, there appears to be a very small selection in pre-made mixes; and if I’m being honest, boxed mix is usually my go to for brownies! That being said, luckily I have a selection of brownie recipes I regularly use and like with supplies I normally stock in my pantry. For those of you craving a good fudgy brownie and lacking in mix like me, here is a from scratch brownie recipe that is not only super easy but dirties very few dishes. Enjoy! Fudgy Brownies Recipe adapt

Strawberry Savannah Smile Cupcakes

With all the beautiful weather we've had over the last couple of weeks, I find myself longing for Spring - for sunshine and flowers, longer days and the chirping of birds.  And of course...Girl Scout cookies!  For those who are linked in to the Girl Scout community, you know that the beginning of Spring is when Girl Scout cookies are delivered and girls of all ages begin to pop up at local grocery stores, working hard at setting up their booths and telling their community what service projects and fun trips they hope to support with the money they earn through all of their hard work.  I myself am a Girl Scout leader and the Troop Cookie Manager for our troop so I swear I live, breath and dream all things cookie from January through March. What better way to celebrate the beginning of all that hard work than to make a cookie inspired recipe for the Girl Scouts of Western Washington recipe contest?  And I can't think of any better way to get people in the mood for Girl Sco