Tiramisu Cupcakes……..and Cake

You had me at Tiramisu…… I am a lover of anything Tiramisu! And I am so excited to have found another amazing version of Tiramisu! I was a little worried these cupcakes might turn out soggy, but of course not, another amazing recipe from Vegan Cupcakes take over the World! They took over my kitchen, my tummy, and my heart!!!! And they passed the test of my good friend (KC), who IS the expert on Tiramisu!!!

Hope you all enjoy them too!!!

Basic Vanilla Cupcake

          Ingredients (makes 12 cupcakes)

·        1 cup soymilk

·        1 teaspoon apple cider vinegar

·        1 ¼ cups flour

·        2 tablespoons cornstarch

·        ¾ teaspoon baking powder

·        ½ teaspoon baking soda

·        ¼ teaspoon salt

·        1/3 cup canola oil

·        ¾ cup sugar

·        2 teaspoons vanilla

·        ¼ teaspoon almond extract or ¼ teaspoon vanilla extract       

         Directions

Preheat oven to 350F and line muffin pan with paper liners.

Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. 

Transfer to a cooling rack.

Frosting (I made a variation to the recipe in the book)

·        1 cup vegan butter

·        ¼ cup vegan cream cheese

·        2 cups confectioners’ sugar, sifted

·        2 tsp TJ’s bourbon-vanilla extract

·        1 tsp hazelnut extract

·        3 TBS TJ’s Sipping Chocolate Hot Chocolate powder

Assemble the Cupcakes:

Combine:

1/3 cup Kahlua and 1/3 cup espresso (set aside)

1 tablespoon cocoa powder and 1 tsp cinnamon (for dusting)

Chocolate chips to decorate

To do:

Use a small spoon to scoop out a small hole in the top of the cupcake (save this to decorate with later).

Pour 1-2 tablespoons of the Kahlua mixture  into the hole.

Fill your pastry bag with your frosting and then pipe it into the hole to fill it.

Place the cut-out cupcake part on top.

Decorate the rest of the cupcake with frosting however you desire and add a chocolate chip on top.

Dust with the cocoa/cinnamon mixture.

Serve!

…… but wait there is more…..

Tiramisu Cake….

I had leftover frosting and Kahlua mixture so I thought – why don’t I make a cake!!!!

My kids love chocolate cake therefore I whipped up the basic chocolate cake from The Joy of Vegan Baking and poured it into my new heart-shaped bundt pan (350 degrees for 30 minutes).

Ingredients

• 1-1/2 cups (188 g) unbleached all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup (30 g) unsweetened cocoa powder
• 1-1/2 teaspoons vanilla extract
• 1/3 cup (80 ml) canola oil
• 1 tablespoon white distilled vinegar
• 1 cup (235 ml) cold water

Then while the cake was fresh and hot out of the oven, I flipped it onto a platter and poured the Kahlua mixture all over it…. then I thought if a little Kahlua is good – why not more?…..so I poured another ¼ cup of Kahlua over it. Let it cool then piped some frosting décor all over it, dusted with the cocoa/cinnamon mixture and then had to immediately try it!

YUM!!!

And like usual it became my FAVORITE!!!

I know I say everything is my favorite but truly these cupcakes and cake are amazing (if you are a Tiramisu lover like me!!!)

VOTING:

Too drunk to vote….

The kids will sleep well tonight….

J