Tiramisu Cupcakes ~ Martha Stewart

xa104427_tiramisu_xlI’

How could anyone ever forget the first time they tried Tiramisu at their favorite Italian restaurant.  Oh, the heavenly, espresso soaked ladyfingers and cocoa.  Divine.

  • Yield Makes 18

Ingredients

  • 1 1/4 cups cake flour (not self-rising), sifted
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/4 cup milk
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
  • 3 large whole eggs plus 3 egg yolks, room temperature
  • 1 cup sugar
  • Coffee Marsala Syrup
  • Marscapone Frosting
  • Unsweetened cocoa powder, for dusting

Directions

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

http://www.marthastewart.com/318067/tiramisu-cupcakes?czone=food/best-cupcake-recipes/our-best-cupcakes&center=276944&gallery=275736&slide=262769

Chocolate Chocolate Chip Sour Cream Banana Bread

picJhTkYy

Chocolate Chocolate Chip Sour Cream Banana Bread

Ingredients

    • 1 cup butter, room temperature
    • 2 cups sugar
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 2 1/2 cups flour
    • 1/2 cup baking cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 4 ripe bananas, mashed
    • 1 cup sour cream
    • 1 cup milk chocolate chips

Directions

  1. Cream the butter, sugar and vanilla together.
  2. Then add the eggs and mix.
  3. Then put in the dry ingredients and mix well.
  4. Add the bananas and sour cream and mix.
  5. Then add in the chocolate chips and pour into 3 greased loaf pans.
  6. Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.

 

 

“Hey! Where’s the cream filling?” Retro Styled Hostess Cupcake Apron

il_570xN.360029298_ecrb

Remember the good old days when a hostess cupcake was the best thing in your lunch box? Good bye tribute to the tasty cake in this snack attack fabric! Yummy hostess cupcakes on a pink background makes your mouth water! This cute fabric is all cotton as well as the solid pink bottom tier and brown waistband and ties. The waist ties are extra long so they may be tied in the front or back. Fun apron for Birthdays, baking, and entertaining. The apron has brown eyelet lace, and pink ric rac around the bib.

Apron measures 27″ at waistband with extra long ties. The apron measures 15″ in length.
Will fit most.

Wash in cool water gentle cycle. Low dryer or line dry.Iron when necessary.

Please note……petticoat is not included with the apron.

$50.

http://www.etsy.com/listing/105345153/goodbye-hostess-cupcakes-retro-style?ref=v1_other_2

Mocha Buttercream Cupcakes

mocha-cupcakes-1-525

Mocha Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes Baking Time: 17-20 minutes

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

(Cupcake recipe adapted from My Baking Addiction)


Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

 

 

Santa’s Fairies Make Candy Cane Dust!

194780752604815530_Bp75XCC9_c

Candy Cane Dust.  Minty, pink fun!

Imagine, sprinkled on hot cocoa, coffee, ice cream, cuppycakes, candy.

Just take some peppermint candies or candy canes and crush them finely in a blender or food processor.  Just be sure to store in an airtight container so the dust does not stick together.