Wednesday, February 6, 2008
Woohoo, another Cupcake. This event is probably my favorite so far, I love making cupcakes and trying to be creative, and as creative as I think I am, man so people out there just blow me out of the water. And Quirky Cupcake comes up with some great ingredients to utilize!! I was so bummed I didn't get to do last months, but I went looking and found this months, and jumped on it so I knew it would get done!. What is the ingredient you wonder, Liquor. He-he woot for a chance to get sloshed!! Either me or the Cupcake. So I chose to do the first thing that came to mind, Tiramisu. See I have a cake I do that is amazing, and super liquored up, But I have never done any type of cupcake. So I went on a hunt. I decided I could do this, I can make this happen. And I did, and it was yummy! The hubby took them to work, were they were ravished and loved. So I knew I had some sort of a success. I got pics of them whole, and when I went to take one for myself they were gone =(. So I didn't get to even try it myself, but I figured if they loved them that much, then it was good enough for my entry.
So with no further ado, I give you
The Tiramisu Cupcake:
For the cake:
3 cups sifted all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temp, cut up
2 cups granulated sugar
4 lg eggs, at room temp
1 tsp vanilla liquor
1 cup milk
1 cup (8 oz) hot espresso or very strong brewed coffee
2 tbsp sugar
4-5 tbsp Brandy
The Filling/topping (this is piped in and pulled out to the top of the cupcake) :
1 container (16-17 1/2 oz) mascarpone cheese
1/2 cup milk
1/2 cup sugar
3/4 cup heavy whipping cream
2 tsp vanilla Liquor
*Cocoa powder for dusting, Grated Chocolate for garnish.
Position a rack in the center of the oven and preheat it to 350. line 2 cupcake pans with desired cupcake papers.
In a bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat together the butter and sugar until well blended. Add the eggs and vanilla liquor and beat well. Scrape down the bowl and beater.
With the mixer on lowest speed, alternately add the flour mixture and milk. Scrape down the bowl and beater again and beat until thoroughly incorporated.
Fill the cups a little more than 3/4 full. Bake cupcakes at 350 for about 20 min or until risen and a cake tester inserted in the center comes out clean.
When the cupcakes are on the last few minutes prepare the syrup to have it ready.
In a small bowl, stir together espresso, 2 tbsp sugar and Brandy. I do the 5tbsp cause I like the taste of the Brandy, you can go less if you like. (the syrup also makes them very soft once soaked, so use care when handling them.)
When cupcakes come out, use a fork to pierce the top a couple times. (this will help the syrup soak into the cupcake and not just on top.) Use a Tbsp and slowly drizzle 1.5 -2 Tbsp of the syrup on to each cupcake. You want to do it slowly so that the cupcake gets the syrup and it does not run over over the top and spill off. Take your time. Once all the syrup has been used on all the cupcakes, set aside to let them finish cooling.
While cooling, make the filling.
For the Filling:
In a large bowl, with mixer at high speed, beat mascarpone, milk and 1/2 cup sugar 3 minutes or until very light and fluffy. In a small bowl, with the same beaters, beat the cream and vanilla liquor to soft to medium peaks. With a rubber spatula, gently fold whipped cream into the mascarpone mixture.
When Cupcakes are cool. Dust the top of each with a shake of cocoa powder. Fill a pastry bag fitted with a small star tip with the filling mixture. Push the tip into the center of the cupcake and fill the cupcake pulling up as you fill the cake. When you reach the top of the cake swirl to make a Decorative Design. I left Part of the cake visible so you see the cocoa under it. Once all are filled. Chill in the refrigerator for about an hour.
Just before serving, Grate chocolate over the top of the cupcakes. And enjoy.