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TIRAMISU CUPCAKES

TIRAMISU CUPCAKES

THE INGREDIENTS

FOR THE CUPCAKES:
1 box white cake mix
3 large eggs
1 stick of butter, melted
1 cup milk

FOR THE SOAK:
1 cup cold espresso or bold coffee
1/4 cup coffee liqueur (optional)

FOR THE FILLING AND FROSTING:
8 oz. mascarpone cheese
6 tbsp. Baileys Espresso Crème
4 cups powdered sugar
4 sticks butter, room temperature
espresso powder or unsweetened cocoa (optional)
chocolate covered espresso beans (optional)

THE PROCESS

  1. Preheat your oven to 350ºF and add 24 liners to your cupcake tins.
  2. Using a paddle attachment or traditional beaters, combine cake mix, eggs, butter, and milk.
  3. Fill cupcake liners halfway full. Bake for 16-18 minutes or until cake tester comes out clean. Allow cupcakes to cool 2-3 minutes in pan, then move to rack to cool completely.
  4. Using a paddle attachment or traditional beaters, beat butter until smooth. Add 2 cups powdered sugar and 2 tbsp Baileys
    and mix until smooth. Add 1 cup powdered sugar and another 2 tbsp of Baileys and mix until smooth. Fold in the mascarpone cheese. Add the remaining cup of powdered sugar and the remaining 2 tbsp of Baileys and mix just until smooth.
  5. Using a cupcake corer, carefully remove the center of each cupcake while keeping the cores intact and setting them aside. Add 1/2 tsp of your soak to the center of each cupcake. Using a piping bag with a circular tip, fill about half of each cavity with your mascarpone mixture.
  6. Using your cold espresso (mixed with optional coffee liqueur), spoon the liquid over the removed cores one at a time until decently saturated, then stuff each soaked core back into the center of each cupcake. 
  7. Frost each cupcake with your favorite piping tip. Dust or sprinkle with espresso powder (or cocoa) and top with chocolate-covered espresso beans.
TOASTED COCONUT CUPCAKES

TOASTED COCONUT CUPCAKES

White Chocolate Pistachio Cupcakes

White Chocolate Pistachio Cupcakes