Wednesday, 19 December 2012

Tiramisu Cupcake

To mark the last repetitive date of this century [12/12/12] and to celebrate my aunt's birthday, I made her a birthday cake frosted with whipping cream. I was very disappointed with the recipe that I used, since it called for more whipping cream than what was actually needed, so then I decided to make tiramisu cupcakes. I took the recipe from Laura Vitale's. I wasn't too sure about blogging this recipe, because I didn't quite like it, to be honest. May be I messed up somewhere I wouldn't know, but I swallow anything as long as it is edible! The taste was good I wouldn't deny that, but maybe the texture just didn't appeal to me as much as I wanted it to. I'm going to give it another try soon and hopefully get the texture better. Feel free to let me know how yours turned out!


Happy Baking!




Equipment:

  • Measuring Spoons
  • Measuring Cups
  • Oven


Ingredients:

  • 3 tbsp of classic nescafe
  • ⅓ cup of vegetable oil
  • 2 eggs
  • 1 cup of warm water
  • 1½ cups of all purpose flour
  • 1 cup of granulated sugar 
  • 2 tbsp of cocoa powder
  • ¼ tsp of baking soda
  • ¼ of salt
  • 1 tsp of vanilla extract
  • 3 tbsp of milk
For the topping:
  • 1 cup of heavy whipping cream
  • 2 tbsp of powdered sugar
  • Mini Chocolate Chips


Method:

  • Preheat oven to 350˚F/175˚C. Line a baking sheet with liners and set aside.
  • In a small bowl, mix together the flour, baking powder, salt and cocoa powder. Set aside. In a large measuring mug, add the classic nescafe and the warm water. Let sit for a few minutes.
  • In a large bowl, cream the eggs, sugar, vanilla, milk and vegetable oil. Then add the nescafe mixture, and blend well together to form a smooth texture.
  • Add the dry ingredients and mix well. Make sure you do not overmix the batter.
  • Use a large ice cream scoop and divide the batter evenly in the lined cupcake pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. 
  • Let the cupcakes cool completely on a cooling rack.
  • To make the whipping cream topping, whisk the cream until soft peaks form, then add the powdered sugar and continue mixing until stiff peaks form. Top each cupcake with the whipping cream and finally sprinkle with chocolate chips.

Note:
  • Instead of chocolate chips, I used flaked chocolate.



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