Another year over and a new one just begun...............
I've been baking for years and years, even when I thought it was not cool for someone in her 20's to prefer to bake a batch of scones than play drinking games (I was never cool, even back then). Something kicked in when I hit 30 and I realised that I didn't care if the guy I'd just started dating knew that my idea of a great Saturday night was perfecting choux pastry - he'd just have to deal with it!
I started blogging in October 2011, for no reasons other than I love to bake, I love to write, I love keeping track of recipes that work for me, and I love sharing the recipes that work for me with anyone who's interested. Already I'm hooked on blogging although I didn't realise it would be so difficult to take good food photos and to find time to bake and blog about all the things that I would love to bake and blog about. I am in awe of all of the people behind all the blogs I follow because they make it look much easier than it actually is. So, just now this blog is a work in progress but stick with me as I hope to get better at it as I go along.
Here's to 2012, the year when I learn how to take the perfect food photo! Until then, I'll keep practising by making Tiramisu Cupcakes.
Happy New Year
Claire
x
I can't even begin to tell you how delicious these little beauties are. Sponge partially soaked in coffee, topped with mascarpone cream, then more coffee soaked sponge and more mascarpone cream. If you like tiramisu, you should try these. They look like regular vanilla or white chocolate cupcakes until you bite into one. Please please try them and let me know what you think.
This recipe is inspired by The Hummingbird "Cake Days" although I've changed it quite a bit to suit the ingredients I had in the cupboard today. The Boston Cream Cupcakes are similar to these and the post includes more photos.
Makes 12 cupcakes
Ingredients
For the sponge
110g butter softened
110g granulated sugar
2 large eggs at room temperature
90g self raising flour
75g plain flour
120ml milk
1/2 tsp vanilla extract
For the soaking syrup
150ml strong coffee
1 tbsp granulated sugar
For the filling and frosting
200g mascarpone cream
25ml strong coffee
60g icing sugar
Cocoa powder for dusting
Method
Line a muffin tin with paper cases and preheat the oven to 180C.
In a large bowl, cream the butter until smooth. Add the sugar gradually and beat until fluffy. Add the eggs, one at a time, beating after each addition. Combine the flours and add in 4 parts, alternating with the milk and vanilla, beating well after each addition.
Spoon the batter into the paper cases til they are about 2/3 full. Bake for about 20-22 mins until the tops are golden.
Remove cupcakes from tin and allow to cool while you make the soaking syrup.
Pour the coffee into a saucepan and stir in the sugar. Bring to the boil and allow the liquid to reduce to about half , then remove from the heat and allow to cool.
Meanwhile, make the frosting. Beat the mascarpone, coffee and icing sugar lightly together until just combined.
When the cupcakes have cooled, use a sharp knife to cut a piece out of the centre of each cupcake, about 2cm in diametre and 3cm deep, reserving the scooped out pieces of sponge. Pour about 1 teaspoon of the soaking syrup over each cut out piece of sponge and pour another teaspoon into the hollow of each cupcake. Fill each hollow with the mascarpone cream then place the cut out piece of sponge back on top of the hole covering the filling.
Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.
PURE HEAVEN
