Wednesday, April 27, 2011

Tiramisu Cupcakes

I wanted to make Tiramisu for the Easter long weekend but my not planning ahead left me stranded without the necessary ingredients on Friday morning. I assumed the grocery store would be open on Friday but alas, it was not. It was, however, open on Monday so I picked up some more mascarpone cheese, ladyfingers and heavy cream and got to work on crafting a delicious tiramisu!
I already posted the recipe that I used so if you want to make one of your own follow that. It didn't take as long as I was anticipating it to AND I had leftover mascarpone.
Rather than let it go to waste I decided I would use it to make tiramisu cupcakes!
I used a Martha recipe but put my own spin on it as once again I did not plan ahead. I was missing some ingredients and had to sort of improvise a bit but it turned out pretty good in the end.

Tiramisu Cupcakes

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together 1 1/4 cupcake flour, 3/4 tsp baking powder, and 1/2 tsp salt. Heat 1/4 cup milk and 2 tsp vanilla in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in 4 tbsp butter until melted, and let stand 15 minutes.

2. With an electric mixer on medium speed, whisk together 3 whole eggs, 3 egg yolks, and 1 cup sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
 4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
 5. To finish, brush tops of cupcakes evenly with cooled coffee and repeat several times until the tops are soaked with coffee. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Mascarpone Frosting

1. With an electric mixer on medium speed, whisk 1 cup heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together 1 cup mascarpone and 1/2 cup confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

I brought these in to work yesterday and they were a hit. I'm bringing the tiramisu in tomorrow and I think it'll be even better than the cupcakes. I'll need to get some bowls and spoons though cause it's not the kind of thing you can eat with your hands.
Now back to Dexter!
I'm alllllllmost done season 5 and it's getting sooooo good.
I'm attending a focus group for my nursing program later on this evening - I think it's about whether there's a need to incorporate more on family violence into the curriculum.

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