One of my all-time favorite desserts is Tiramisu. The creaminess of the filling, the sharp flavor of the liqueur-soaked ladyfingers, the bitterness of the espresso and the sweetness of the cocoa powder… my mouth is watering just thinking about it. I have easily fallen in love with some Tiramisus in my time.
This year for my mom’s birthday (Happy Belated Birthday, Mom!!), she asked me to make this Tiramisu bundt cake that she had pulled out of a magazine around a year ago. She has been bugging me to make it for somewhere over 6 months, but I kept finding things that I wanted to try, so I kept putting it off.
That was really, really stupid of me to delay this. Continue reading
Happy second day of Cupcake Week!
(p.s. who’s totally psyched for Top Chef tonight?!? This girl!!)
I’ve already made champagne cupcakes in the past, and while I enjoyed them, I really felt the champagne didn’t lend enough flavor to the cupcake itself – what I tasted more than anything was the dryness of the champagne.
This time when I found out I would be making these, I set myself on a quest for a good bubbly. While I love champagne dearly, I have decided it’s just not quite appropriate for a cupcake. This time, my goal was to find a prosecco or sparkling moscato to give these lil cupcakes the extra “oomph” they needed. After spending some time at Trader Joe’s, I found exactly what I was looking for – a delicious tasting prosecco. Has the bubbles, but just a bit more flavor than champagne.
And these cupcakes turned out mah-velously.
It’s the start to my own personal cupcake week! (or mini-cupcake week)
A colleague of mine is having a brunch coming up and hired me to make some mini-cupcakes for the event, so starting today I get to have a few different mini cupcake posts!
I ran into this woman when I was getting my hair cut, and what she requested for the cupcakes was something that was not “pedestrian” – something unique and delicious. So I came up with a bunch of suggestions, and she selected four that she and her sister liked best. One is a recipe I’ve made and absolutely love, one is a recipe that I’ve made before and am improving on, one is a cake recipe I’ve made and I’m turning into cupcakes, and one is brand spankin’ new!
My brand new recipe is something that sounded interesting and very different – Earl Grey cupcakes with a lemon frosting. Personally, I’m not a tea fan – I like peppermint, mint, and then I switch to coffee. But the idea of a tea cupcake just sounded so appropriate for a brunch, I couldn’t not include it in my list of recommendations.
This cupcake ended up oddly delicious – it almost tasted like a light lemon poppyseed cake. The tea flavor doesn’t come out until the very end, as a subtle lemony-floral aftertaste. Continue reading