Tiramisu Cupcakes

These cupcakes were baked for a baby shower after I found out the mommy-to-be's favorite cake was tiramisu. I tried to find a way to incorporate the sponge biscuit part of the classic tiramisu but unfortunately, I couldn't figure anything out. But nonetheless, I got a lot of compliments about how much the cupcakes tasted like the cake so I'm still very happy with the outcome. 

Originally, I planned on just doing a simple garnish with cocoa powder but little chocolate E's (for baby Elise) look a lot cuter, no?

And no process pictures this time! My mind was somewhere else while I was baking and I completely forgot about taking pictures. But in the meantime, enjoy the couple of shots I was able to take while at the shower.

The Ingredients (makes 2 dozen):

For the cupcakes:

-recipe can be found here

For the sugar syrup:

-3 tbsp instant coffee or espresso powder

-1/2 cup plus 1 tbsp sugar

-1 1/2 cup water
-1/4 cup plus 2 tbsp dark rum or amaretto (optional)

For the frosting:

-2 cups heavy cream

-1 lb mascarpone cheese, softened

-1 cup powdered sugar, or to taste, sifted

-unsweetened cocoa powder or other garnish (optional)

The Directions:

1. Bake cupcakes as directed.

2. Dissolve the coffee powder and sugar into the water in a small saucepan and bring it to a boil. Remove from heat and stir in the alcohol. Set aside to cool. 

3. Once cupcakes have cooled, use a fork to pierce the tops.Then brush a generous amount of the syrup over the top, but no more than 2 tbsp per cupcake. The cupcakes will need at least 30 minutes to fully absorb the syrup.

4. Whip the mascarpone, heavy cream and sugar together until everything is smooth and combined.

Tip: If you are planning on dusting with cocoa powder, do not do so until maybe half an hour before serving or the powder might dissolve into your frosting.

6. Consume and enjoy!

Almost-Mojito Cupcakes

Who doesn't love the fresh tasting combination of mint and limes? Well, certainly not me, which is why it was no surprise that the mojito would become one of my favorite cocktails as well as the inspiration for my next cupcake.


Unfortunately, I couldn't really taste the rum in the cake or the frosting, which is why I'm calling these Almost-Mojito Cupcakes. But the overall product still came out mighty tasty, if I do say so myself. Plus, I have some leftover cream cheese frosting now that I will probably turn into a mini lime cheesecake within the next few days. Yum.


The Ingredients (makes 1 dozen):
For the cupcakes:
-1 cup milk
-1 cup mint leaves, roughly chopped
-the juice and zest of one lime
-3/4 cup sugar
-5 tsp dark rum
-1 1/4 cups all purpose flour
-3/4 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/3 cup vegetable oil
For the frosting:
-8 oz cream cheese, softened
-1 cup powdered sugar or to taste, sifted
-5 tsp dark rum
-2 tsp lime juice
-1/2 the zest of one lime
-limes and mint to garnish (optional)


The Directions:
1. Heat up the milk and mint until hot but not boiling. Take it off the heat and allow to steep for about 15 minutes.

2. Strain the leaves out of the milk, making sure to push on the mint to extract as much oil as possible. Set aside and allow to cool.
3. Preheat oven to 350 degrees Fahrenheit and line your cupcake pan.
4. Whisk lime juice into the milk and set aside for a few minutes to curdle.

5. In your mixing bowl, combine sugar and lime zest and muddle together to infuse the oils into the sugar.

6. In a separate bowl, sift together the flour, baking powder, soda and salt.
7. Add the milk, vegetable oil and rum to the lime sugar and mix thoroughly.
8. Add the dry ingredients to the wet in increments, mixing until just combined and scraping the bowl between each addition. Fill cupcake liners and bake for about 15-20 minutes, or until a toothpick in the center comes out clean. Rotate pan about halfway through to ensure even baking. Allow to cool completely before frosting.

9. Cream the cream cheese and sugar until smooth.
10. Beat in the rum and lime juice until well combined. Mix in the zest until it appears even throughout the frosting. Refrigerate if not using it in less than an hour.

11. Frost the cupcakes and garnish as you please.

12. Consume and enjoy!