How are you dear readers and followers? I am very happy to come back! what happened you may wonder? let's just say some health related issues kept me away. Nothing to worry about, just going through some changes :)
I definitely missed blogging, baking and photography. I Missed all of you, fellow friends. To everyone who follows my blog and always waits for new recipes and pictures, I say sorry for being absent for so long. I am sure all of us go through stages where we find ourselves unable to surmount life's demands, and I am sure you would forgive my brief disappearance.
Although I have been inactive lately, I was following amazing works from different flickrer/ bloggers. I got the ispiration for these cupcakes from the amazing Aran of Cannelle Et Vanille. I had mascarpone, wanted to have Tiramisu but since it takes some time to make I thought about making something quicker, cupcakes! I made few changes to the recipe in order make it more "tiramisu-ish", I added some coffee to the batter. I also made a mascarpone cream icing flavored with vanilla and coffee instead of the whipped ganache. The icing turned amazingly light and tasty....
I hope you try this recipe and I also hope everyone is enjoying this time of the year and the coming holidays!
Tiramisu Cupcakes (adapted from Cannelle Et Vanille)
Cupcakes (makes 11 to 12 cupcakes)
1 stick of butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
2 large eggs, room temperature
3 ounces bittersweet chocolate, chopped
1/2 cup buttermilk, room temperature
1 tsp espresso powder
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking soda
1- Preheat the oven to 350F. Line a muffin tin with baking cups and set aside.
2- Combine the chocolate and the coffee. Melt over a double boiler. Set aside to cool.
3- In a bowl of a stand mixer, combine the butter and the sugars. Whisk until light and fluffy. Add the eggs one at a time, whisking well after each addition. Mix in the melted chocolate.
4-Add the vanilla and half the buttermilk. Add the flour and baking soda then the remaining buttermilk.
5- Divide the batter between the liners and bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
Mascarpone Cream
300 g mascarpone cheese, room temperature
150 ml heavy cream, chilled
80 g sugar
1/2 tsp vanilla paste
1/2 tsp coffee extract
Whip the heavy cream and sugar until soft pick. Add the mascarpone and whisk until light and fluffy. Add the vanilla and coffee extract.
Pipe icing on the cooled cupcakes and decorate with shaved chocolate. enjoy!
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