There is currently a problem with the email notification system on cakecentral.com
We are aware of the problem, and we are working on it.
We are aware of the problem, and we are working on it.
 |
Recipes |
 |
| [ Go Back ] |
Printer Friendly Version | 
Email This RecipeTiramisu Cupcakes  | |
|---|---|
|
Serves/Yields: 24 Prep. Time: 15 for filling Cook Time: 20 (baking) Category: Cupcakes Difficulty: Moderate | |
 | |
| This is a fun way to serve tiramisu. The filling can be used in cakes that are refrigerated, and the coffee-rum syrup can also be used as the liquid in your favorite buttercream recipe to make a delicious filling for wedding and fondant cakes. | |
 | |
| Coffee-rum Syrup:
1/2 cup water 2 T fresh ground coffee 2 T sugar 2 T rum (not extract) Tiramisu Filling: 8 oz. cream cheese, softened 3 T sugar 1/8 tsp. salt 3 T coffee-rum syrup 2 T heavy cream, plus 3/4 cup 3 T powdered sugar 2 oz. dark chocolate, grated | |
 | |
| First, make Coffee-Rum Syrup:
Brew coffee in small coffee maker. Once it is made, and still hot, add 2 T sugar. Stir until dissolved. Blend in 2 T rum. Set aside. For wedding and fondant cakes: just add coffee-rum syrup as liquid to your favorite buttercream recipe (instead of water, cream, milk, and/or extracts). Brush cake with additional syrup before filling. Otherwise, Beat cream-cheese, sugar, salt, syrup, and @ T heavy cream, on medium-high until creamy, without lumps. In a separate bowl, whip 3/4 cup heavy cream and 3 T powdered sugar until mixture forms stiff peaks. (Pre-chill bowl to help process). Fold whipped cream gently into cream-cheese mixture. Chill if needed to set up. For cupcakes: bake 24 of your favorite almond or white cake cupcakes. Remove paper liners. Place each cupcake in a glass serving dish, clear solo cup, or group together on a pretty glass tray. Cut each cupcake in half, horizontally (torte them). Brush each bottom half with coffee-rum syrup, cover with one heaping T of filling, sprinkle with grated chocolate, and cover with top half of cupcake. Brush top half with syrup, cover with 1 heaping T of filling, and sprinkle with grated chocolate. Refrigerate 4 hours or overnight. For full-sized cakes: brush torted cake with remaining coffee-rum syrup. Fill with cream filling. Cover wth grated dark chocolate. Makes 3 cups. This is a soft, creamy filling that needs to be kept refrigerated. Use the butter-cream version for wedding and fondant cakes. | |
| Well, I suppose there's lot of calcium in this! | |
| Average score: 3.33 () Votes: 3 | |||||
 |  |  | |  |  |
|
© CakeCentral.com 2004-2008 :: The Original Cake Decorating Social Network
