Tiramisu Cupcakes

Three of my favorite Italian desserts are Italian cookies (from Arthur Avenue), cannoli's (dipped in chocolate of course), and Tiramisu.  After a delicious dinner of homemade spaghetti and meatballs, Italian bread and salad there's nothing I'd rather have than a slice of Tiramisu. Remember, as filling as spaghetti is, I always save room for dessert!!  But what if you're having several people over for dinner?  Most Tiramisu recipes are made in loaf pans and only serve 5-6 people, depending on how big you slice the cake - and I slice them big! So making Tiramisu cupcakes are the perfect solution to feeding your many guests after dinner.  Even if you do only have 2 people over, this recipe is a must and the espresso makes the cupcakes so moist, you can definitely freeze the rest for later. The secret in this recipe is the extra egg yokes used to keep the cupcake sturdy to hold the espresso syrup. Note of caution - don't use a vanilla cake box mix. I don't like them and think they're flavorless but the cake will fall apart once you brush on the espresso syrup. Also, I didn't use alcohol in the recipe but I'll add it as optional. Makes about 14-18 cupcakes if you use an ice cream scoop.


Ingredients:
1 1/4 cups cake flour sifted (you can substitute with All-Purpose flour but minus 2 Tbsps, don't use self-rising flour. It has salt and leavening.)
3/4 tsp baking powder
1/2 tsp Kosher salt
1/2 cup milk
1 vanilla bean halved with seeds (you can substitute with 3 tsps vanilla extract)
1/2 stick unsalted butter
3 eggs plus 3 egg yolks (room temperature)
1 cup sugar


Espresso Syrup:
1/2 cup fresh brewed espresso or strong coffee
1/4 cup sugar
2 Tbsps Marsala or Rum (optional)


Mascarpone Frosting:
1 cup heavy cream
8 oz tub of mascarpone cheese
3/4 cup confectioner's sugar sifted


Directions:
Preheat the oven to 325. Line muffin tins. Sift together flour, baking powder and salt. Heat milk and vanilla in a small saucepan over medium heat. Once you see bubbles appear around the edge, take it off the heat and whisk in the butter. Drain with a sieve and leave to the side to cool.


Whisk together the eggs and sugar until blended. Put mixing bowl over a pot of simmering water and whisk until the sugar dissolves. Remove bowl from heat. With an electric mixer, whisk the mix on high until it's a fluffy, pale yellow. Fold flour mixture and milk mixture into the egg mixture in 3 batches until combined. Use an ice cream scoop to divide batter evenly or use a pyrex measuring cup and fill 3/4 way. Bake for 20-25 minutes and let the cupcakes cool before you brush with the coffee syrup. Brush the coffee syrup on the cooled cupcakes and let set for 30 minutes before you frost them. Be sure to use all of the coffee syrup. Pipe a dollop of frosting on the cupcakes and serve with shaved chocolate or dust with cocoa powder before serving.


Coffee Syrup:
Stir together everything until it's dissolved. Let the coffee cool before you brush onto the cupcakes.  Using marsala or rum is optional.


Frosting:
Whisk heavy cream with a mixer until stiff peaks form. In a separate bowl, whisk together the mascarpone and sugar until smooth. Gently fold in the whipped cream into the mascarpone mixture. Don't mix or stir this because it'll take the air out of the cream and deflate. Place in a large zip lock, cut a 1/2 inch hole and pipe.

Blueberry Cupcakes

Is there anything more refreshing in the summer than eating fresh fruit? One of my favorites are blueberries and this cupcake recipe does them justice! The cake comes out very moist - it just melts in your mouth! The frosting tastes so refreshing you honestly can't eat just one! The only trick to this recipe is to make sure you use fresh blueberries and that you freeze them for the batter and to top the frosting. This is a summer recipe you have to bake! 

Blueberry Cupcakes (recipe courtesy of Bon Appetit Magazine)

Cupcakes

• 3 1/4 cups all purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1/4 cup canola oil
• 2 large eggs
• 1 cup buttermilk or low-fat yogurt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting

• 2 1/4 cups powdered sugar
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup plus 2 tablespoons maple sugar
• 1/2 teaspoon coarse kosher salt
• 1 1/4 teaspoons vanilla extract
• 4 teaspoons (or more) whole milk
• 1 cup chilled fresh blueberries
• Fresh mint sprigs (optional)

Preparation

• Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:

• Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

Apple Streusel Cupcakes

Ok my fellow cupcake lovers...I know it's not fall yet.  We're in the heat of the summer, yet, why was I craving an apple flavored cupcake?  Could it be I'm tired of baking with berries, peaches and plums?  No - of course not.  It must have been all of those back to school commercials I've been seeing on TV reminding me of my childhood school days in Boston. Way back then after Labor Day weekend, summer was officially over and pretty soon the sweaters, hats, scarves, mittens and winter coats came out.  And what makes you think of fall more but some really tasty, crunchy and sweet apples?  The best part of these cupcakes are the sweet apples and crunchy almonds - let's not forget that any cupcake tastes better with icing or frosting!

Yield: 12 servings (serving size: 1 cupcake)

Ingredients:
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 cup nonfat vanilla yogurt
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour


Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds


Glaze:
1 cup powdered sugar
4 teaspoons fat-free milk


Directions:
Preheat oven to 350°.Place muffin cup liners in 12 muffin cups; Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.