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Cupcake Adventure #3

Tiramisu Cupcakes--Success!

Aren't they beautiful?

For these cupcakes I cheated. A lot. I used yellow cake mix, I found a super easy tiramisu recipe that didn't involve all that stuff with the egg yolks, blah blah blah, and I said to hell with trying to get a layering effect with a cupcake, you can't really see it anyway.

In my defense, I was also making a four-course-and-antipasti traditional Italian dinner for a operatic tailgating party, so I figure I was allowed to cut some corners. (The Santa Fe Opera, if I haven't raved about it already, is awesome. It's a open ampitheater, so you always get a fresh breeze and the summer monsoons add lightening to the sets. Plus, everyone comes and has gourmet tailgating parties beforehand.)

Anyway--the cupcakes. I know I said I was thinking about nutella cupcakes, and the Dark Matter cupcakes are still in the planning stages. I wanted something to fit my Italian theme. The nice thing is that tiramisu is a lot like cupcakes, in that it is a very flexible and forgiving dish. You can use whatever liquor you want, however much chocolate shavings, etc.

Tiramisu Cupcakes:

Bake yellow cake cupcakes. I bet vanilla would be good too. Or if you are brave and think you can get a sponge cake recipe to work as cupcakes, this would probably be best--I felt the yellow cake was a little to soft and moist to contend with the coffee.

Marscapone frosting--you can get marscapone cheese in the deli section of most grocery stores--you know, at the fancy cheese island. 8 oz. was plenty for me. It comes in a little tub. I used my handmixer to sort of whip it (consistency of cream cheese) and then started adding Bailey's. I don't think Bailey's is a traditional tiramisu liquor, but we had a bunch of little 100ml bottles around from the night before when we thought it would be delicious in Thai Iced Tea (it's not). I would add Baileys, blend and taste, and then just kept adding it until the marscapone tasted sweet enough for me. If you're using a different liquor, you will need to add sugar instead. When the marscapone is how you like it, add in whipped cream. (I whipped up 8oz of heavy whipping cream and added it all. You can probably get away with less). I bet adding a bunch of chocolate shavings either to the frosting or inside the cupcake on top of the coffee would be yummy too.

Espresso--I used about 2 shots with enough sugar to make it yummy. For each cupcake I cut out a cone of cake, and teaspooned in 1-2 teaspoons of espresso, then put the cone back on. Some internet peoples did this thing where they cut out the center of the cupcake, crumbled it up, and created layers with coffee, crumbles, and marscapone. I didn't. I did, however, also make myself an iced latte with Baileys. No sense in having those little bottles rattling around the fridge.

Assemble, frost, dust with cocoa powder and I added a buzz bean. So pretty! I used my new piping tube for the second time ever (first time being deviled eggs).

The rest of the menu included antipasti with olives, prosciutto and nectarines, caprese salad, a cold pasta salad with grilled red peppers, black olives and grilled shrimp, and cold grilled pork tenderloin (my first grilling experience!) with an assortment of chutneys. I felt very gourmet and grown up.


( 2 comments — Leave a comment )
Aug. 13th, 2009 10:05 pm (UTC)
Wow, those look awesome! I really liked your other cupcakes!
Aug. 14th, 2009 08:10 am (UTC)
Man, I'd hit eat that. Great job!
( 2 comments — Leave a comment )

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