"I Do" With Tiramisu

Mmm...tiramisu...literal translation - "pick me up" - so appropriate. The very word inspires visions of lavish surroundings, faraway elegance, and a quiet moment of indulgence all to myself....

I think I love freehand piping decorations! They all come out so different and unique!!

....ok, I'm back. The second cupcake I served at the bridal shower Tuesday night was a Tiramisu Cupcake from Martha Stewart that I found on Pinterest. The bride's two favorite desserts are anything minty and Tiramisu. You've already read about the mint chocolate chip cupcakes and now I'm gonna share these beautiful little treats with you. First of all, the cake is absolutely fabulous - light and spongy- and very reminiscent of ladyfingers. In fact, I will probably use this cake again as a base for other flavors. For the coffee, I used a dark roast (is there any other kind) Folgers and brewed it extra strong for a full-bodied, rich flavor. The icing is a whipped mascarpone creation that basically melts in your mouth. Finally, the cupcakes are dusted with cocoa (I used dark). Now, normally I would dust them much more liberally but since these were for a shower and the colors were pink and green, I didn't want to put that much dark brown on top and take away from the theme or decor. The overall result was....well, it was a treat for sure. Such a great representation of the traditional dessert. The bride said that it was probably the best cupcake she had ever eaten. High praise, indeed! The looks on the faces of the ladies - surprise, excitement, and pure joy - when I told them about the cupcakes is the very reason I do what I do!

The recipe (original found here):

• Tiramisu Cupcakes
• 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 (I used 2 teaspoons vanilla extract)
• 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
• Mascarpone Frosting
• Unsweetened cocoa powder, for dusting

Coffee, Doughnuts, & Cupcakes - Ahhh...

Seriously, just reading this title makes me smile. There is nothing I like more on a rainy day than curling up on the couch with a strong cup of coffee and a good book. Add to that a delicious doughnut and it's pure bliss. However, as this blog is all about cupcakes, we're gonna go a step further and put it all in an adorable treat that you can't tell your trainer about - Coffee and A Doughnut Cupcakes!

Now, this idea isn't mine. I'm not the first person to try it. In fact, it never ceases to amaze me the crazy ideas people have come up with for cupcakes. I came across a few pictures of this idea and was simply smitten. I have a doughnut glaze recipe that I've used before and, to be honest, have no idea where it originated from. My dilemma in planning this cupcake was which of my many cake recipes should I use? I started thinking it over and realized it was simple, really. One of my all-time favorite doughnuts is an Old Fashioned Sour Cream Doughnut and it just so happens that I have an amazing Sour Cream Pound Cake recipe that is reminiscent of that very treat. I'll be dipping these cupcakes into one of two glazes - chocolate or vanilla, icing them with a Mocha buttercream from Wilton ( happiness ), and then topping them with a delicious doughnut hole from a local doughnut shop where I live. I could've made my own doughnuts from scratch but this is a cupcake blog and why mess with perfection? Seriously, these doughnuts are unbelievable! If you're ever in central Florida, look up Donut King in Minneola and you won't be disappointed!

The results? I'm a fan! It definitely had the flavors of the classic coffee/doughnut combination. I was worried about using a pound cake recipe for cupcakes but it worked fabulously and once again reminded me how much I love this pound cake recipe. So good! A few notes on the icing and glazes. For the buttercream, be sure to use quality coffee that you like to drink. It will make a difference. A coworker of mine said it was delicious and that she wouldn't change a thing about it! When you make the vanilla glaze, add the milk a little at a time. You won't need the full amount but, unfortunately, I can't tell you exactly how much you will need because I did add it all at once and had to add more sugar - not fun! I don't think I need to comment on the doughnuts. You use your favorite for the toppers and there won't be anything to complain about! Do try this cupcake because one, I think you'll be pleased and two, they just look so darn cute!