Tiramisu cupcakes

tiramisu cupcake (29)

For English please scroll down.

Am adaugat de curand aceasta reteta de cupcakes Tiramisu colectiei mele. Mai exact la aniversarea de 7 ani a lui Vlad. Intre timp mi-am cumparat tava de cupcakes (si hartiile aferente) de la IKEA si sunt super-incantata. Forma aceasta de ciupercuta-atomica este foarte draguta si li se potriveste perfect exact acestor cupcakes. Veti observa probabil ca si fotografiile sunt din 2 transe diferite, dar nu lasati asta sa va incurce in vreun fel :)

tiramisu cupcake (26)

Cupcake-urile, evident speciale, altfel nu ajungeau pe aici blog. In primul rand mi se pare foarte chic ideea de a transforma deserturi clasice in cupcakes (intr-un viitor apropiat o sa va arat si cupcakes “placinta cu lamaie”). In al doilea rand, frosting-ul este senzational – am retinut reteta si pentru alte prajituri. Iar daca le insiropati bine-bine, frosting-ul fin dar oarecum racoritor si siropul dulce-aromat, sunt o combinatie perfecta pentru papile.

La prima vedere procedeul pare putin mai complicat decat ne-am obisnuit la briose, dar va asigura ca e mai complicat de explicat decat de facut.

 

Deci, sa vedem:

Ingrediente cupcakes  (14 bucati) – folosesc la masuratori cana de 250 ml

3 linguri de lapte + 1/2 pastaie de  vanilie

50 g unt

3/4 cana + 2 linguri faina (appx. 80 de grame)

1/2 lingura praf de copt

3 oua intregi + 2 galbenusuri

2/3 cana zahar (appx. 140 g)

 

Ingrediente sirop (iese mai mult decat e nevoie, dar prefer sa fac mai mult si sa insiropez cat vreau)

1/2 de cana cafea fierbinte (eu am folosit ness)

6 linguri de zahar

2 linguri de Amaretto

 

Ingrediente frosting

200 ml smantana lichida pentru frisca

175 g mascarpone

70 g zahar

praf de cacao

 

Metoda:

 

1. Se sectioneaza pastaia de vanilie, se “rad” semintele cu ajutorul unui cutit si se adauga (pastaia si semintele) in cele  3 linguri de lapte . Se pun pe foc pana cand fierbe laptele, se iau deoparte si se adauga untul, amestecand pana cand acestea se topeste. Se lasa sa se raceasca.

briose tiramisu

2. Intr-un vas separat se pun ouale (si cele intregi si galbenusurile) si zaharul. Pentru a ne asigura ca zaharul se topeset bine, asezam vasul, intr-un sistem bain-marie, peste un alt vas in care fierbe apa si mixam pana cand amestecul devine cald si zaharul s-a topit. Luam de pe aburi si continuam sa mixam (folosim un mixer electric, ignorati ce vedeti in poza) pana cand amestecul se raceste si devine spumos si se deschide considerabil la culoare.

3. In sfarsit, am ajuns la ingredientele uscate. Amestecam faina cu praful de copt si un praf de sare. Adaugam (in trei etape, adica putin cate putin) peste amestecul de oua si omogenizam. Adaugam apoi si laptele cu untul topit.

briose tiramisu1

4. Punem in forma de briose (eu folosesc cu mare succes un cleste de inghetata) si coacem 20 de min la 16o de grade (pana cand trece testul scobitorii). Cand sunt gata, scoatem briosele sa se raceasca pe un grilaj.

5. Intre timp preparam siropul amestecand pur si simplu ingredientele pe foc, pana cand se topeste zaharul. Cu ajutorul unei pensule insiropam cupcake-urile calde – “ungem” cu pensula inmuiata in sirop de aproximativ 5 ori pe fiecare dintre ele.

6. Pentru frosting, e important sa aveti mascarponele scos de la frigider, iar smantana pentru frisca invers, o folositi direct de la frigider. Se bate frisca impreuna cu zaharul pana cand acesta se topeste, si spoi se adauga mascarponele si se omogenizeaza. Se foloseste un pos (am unul obisnuit, nu stiu detaliile tehnice ale varfului, dar e o chestiune de alegere personala) pentru a decora cupcake-ul, apoi se presara deasupra putin praf de cacao (cu ajutorul unei site, evident)

briose tiramisu2

si asta a fost…

 

tiramisu cupcake (29)

briose tiramisu3

 

Tiramisu cupcakes – recipe in English

I recently added this recipe to my collection. Specifically on the 7th birthday of Vlad. Meanwhile I bought myself a new cupcakes tray (and related papers ) from IKEA and I am super excited with it . This cupcake shape – “the atomic mushroom” is very nice and fits perfectly  these cupcakes . You will probably notice that the photos are from two different makings of this recipe, but do not let that confuse you in any way :)

The cupcake are obviously special , or wouldn’t have made it to the blog. First, I find it very chic the idea of turning a classic dessert into cupcakes ( in the near future I will show you also “lemon pie” cupcakes ) . Secondly , the frosting is sensational.  And if you soak the cupcakes in syrup very well , together with the refined,and refreshing frosting  are a perfect combination for papillae .

At first glance it seems a little more complicated process than we are used to for cupcakes muffins, but I assure you it’s more complicated to explain than to actually make them.

So , let’s see :

Cupcakes Ingredients (makes 14 reguar cupcakes)
3 tablespoons milk + 1/2 vanilla bean
50 g butter (3 tablespoons)

3/4 cup + 2 tablespoons flour (appx. 80 grams )
1/2 tablespoon baking powder

3 whole eggs + 2 yolks
2/3 cup sugar ( appx. 140 g )

Syrup Ingredients (it will be more than you need, but better make more and soak generously)

1/2 cup hot coffee (I used instant coffee)
6 tablespoons of sugar
2 tablespoons Amaretto

Ingredients frosting
200 ml heavy whipping cream
175 g mascarpone
70 g sugar (1/3 cup)

Cocoa powder

Method:

1. Cut the vanilla bean lengthwise and scrape teh seeds with a knife and add (pods and seeds) in the 3 tablespoons of milk. Place over heat until milk boils, take away and add the butter, stirring until it melts . Allow to cool .

2. In a separate bowl put the eggs (both whole and yolks ) and sugar . To ensure that the sugar melts completely , place the bowl in a double-boil system (over another pot with boiling water) and whisk until the mixture is hot and sugar has melted . Take off the steam and continue to mix (use an electric mixer, ignore the whisk you see in picture) until the mixture cools and becomes frothy and very pale in color.

3. Finally , we get to the dry ingredients . Mix the flour with the baking powder and a pinch of salt. Add (in three steps, ie little by little) over the egg mixture and whisk. Then add the melted butter with the milk, and whisk until completely homogenous.

4. Scoop the batter in the  muffin tray lined with paper ( I successfully used a ice cream scoop) and bake 20 minutes at 16o degrees Celsius (325F) (until it passes toothpick test ) . When ready , remove muffins to cool on a grid.

5. Meanwhile prepare the syrup by mixing the ingredients over heat, until sugar melts completely. With a brush, soak the cupcakes – “brush” the top of the cupcakes with the brush dipped in syrup, about 5 times each.
6. For frosting , it’s important to have the mascarpone at room temperature and the whipping cream straight from the refrigerator. Thicken the cream with sugar, mixing until sugar dissolves and add mascarpone, mixing until the frosting is smooth. Use a pastry bag to decorate the cupcake , then sprinkle a little cocoa powder ( with a site, obviously)

and that was it …

 

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Comments
4 Responses to “Tiramisu cupcakes”
  1. Yii-Huei says:

    These are incredibly cute!

  2. huntfortheverybest says:

    they are so cute and look delish too!

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  1. […] data viitoare, si chiar curand) voi folosi frostingul pe baza de mascarpone pe care l-am folosit la cupcake-urile Tiramisu , pentru ca este fin si racoritor, numai buna sa puna in valoare deliciul facut din banane […]



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