The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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Tiramisu is one of my favorite desserts.
When I go to a restaurant and I’m going to have dessert I always look for tiramisu or creme brulee.
There are a couple reasons for this:
1. Both tiramisu and creme brulee are time consuming, so I don’t make them. I rarely think about the dessert I want to eat tomorrow night. I’m usually thinking about the dessert I want to eat right now. So if I’m going to have to let it sit in the fridge overnight, I’m only going to make it for a dinner I’ve planned out days in advance.
2. Although creme brulee and tiramisu are time consuming they are also unbelievably simple, so in order to have really good tiramisu or creme brulee the ingredients have to be really good.
3. They aren’t good for you. At all. I don’t really make them because I don’t like to know how much cream or butter goes into my dessert.
However, this recipe called to me, And the two tablespoons left in the bailey’s bottle on top of the fridge said it was meant to be.
This is a very easy, quick recipe. The cupcakes are airy, yet moist, which allows the coffee/liquor simple syrup to seep into it. The mascarpone frosting is light and airy and the dusting of chocolate makes it perfect.
This is a tiramisu you can whip up in an hour.
I got this recipe off of a spanish food blog. I used google translate to get the recipe, which ended up working out just fine, but due to google translator, I had to use the recipe as more of a guide than true instructions.
Tiramisu Cupcakes
(makes about 15 cupcakes)
Cupcakes
200 grams cake flour
200 grams sugar
200 grams butter, at room temp.
3 tsp vanilla extract
2 tsp baking powder
4 tsp milk
Heat oven to 355°F
In a large bowl, cream the sugar and butter together. Then add the eggs one at a time. Make sure each egg is absorbed into the sugar/butter before adding the next one. Beat everything together on high for 2 minutes and add the vanilla and milk and mix until combined. in a medium bowl, slowing mix the baking powder and flour together. Slowly mix the flour mixture to the wet ingredients until everything is  combined and there are no lumps.
Grease or line a muffin tin. Fill each muffin well to 2/3 full. Place the cupcakes in the oven for 16 minutes or until light golden in color and a tooth pick comes out clean when inserted.
While the cupcakes are baking, make the simple syrup!
Coffee Simple Syrup
150 ml brewed coffee
50 g sugar
2 tbs coffee liquor
Heat coffee and sugar until the sugar dissolves, take the syrup off the heat and add the coffee liquor.
Poke small holes in the cupcakes and slowly pour the simple syrup over the cupcakes so that the syrup soaks in.
Frosting
200 ml cream
250 ml mascarpone
80 g powdered sugar
cocoa powder or grated bitter sweet chocolate to decorate
Whip the cream, sugar and mascarpone together till thick. Put frosting into a pipping bag and frost the cupcakes in desired pattern. Dust the tops of the cupcakes with chocolate.
Serve immediately, you can keep leftover cupcakes in the fridge in an airtight container for a couple of days, but the simple syrup crystalizes inside the cupcakes and the frosting becomes dense. Still tasty, but not as good.
Total Time: About an hour
This lovely picture was taken by Rachel King. For more food photos please check out my facebook page! View Larger

Tiramisu is one of my favorite desserts.

When I go to a restaurant and I’m going to have dessert I always look for tiramisu or creme brulee.

There are a couple reasons for this:

1. Both tiramisu and creme brulee are time consuming, so I don’t make them. I rarely think about the dessert I want to eat tomorrow night. I’m usually thinking about the dessert I want to eat right now. So if I’m going to have to let it sit in the fridge overnight, I’m only going to make it for a dinner I’ve planned out days in advance.

2. Although creme brulee and tiramisu are time consuming they are also unbelievably simple, so in order to have really good tiramisu or creme brulee the ingredients have to be really good.

3. They aren’t good for you. At all. I don’t really make them because I don’t like to know how much cream or butter goes into my dessert.

However, this recipe called to me, And the two tablespoons left in the bailey’s bottle on top of the fridge said it was meant to be.

This is a very easy, quick recipe. The cupcakes are airy, yet moist, which allows the coffee/liquor simple syrup to seep into it. The mascarpone frosting is light and airy and the dusting of chocolate makes it perfect.

This is a tiramisu you can whip up in an hour.

I got this recipe off of a spanish food blog. I used google translate to get the recipe, which ended up working out just fine, but due to google translator, I had to use the recipe as more of a guide than true instructions.

Tiramisu Cupcakes

(makes about 15 cupcakes)

Cupcakes

200 grams cake flour

200 grams sugar

200 grams butter, at room temp.

3 tsp vanilla extract

2 tsp baking powder

4 tsp milk

Heat oven to 355°F

In a large bowl, cream the sugar and butter together. Then add the eggs one at a time. Make sure each egg is absorbed into the sugar/butter before adding the next one. Beat everything together on high for 2 minutes and add the vanilla and milk and mix until combined. in a medium bowl, slowing mix the baking powder and flour together. Slowly mix the flour mixture to the wet ingredients until everything is  combined and there are no lumps.

Grease or line a muffin tin. Fill each muffin well to 2/3 full. Place the cupcakes in the oven for 16 minutes or until light golden in color and a tooth pick comes out clean when inserted.

While the cupcakes are baking, make the simple syrup!

Coffee Simple Syrup

150 ml brewed coffee

50 g sugar

2 tbs coffee liquor

Heat coffee and sugar until the sugar dissolves, take the syrup off the heat and add the coffee liquor.

Poke small holes in the cupcakes and slowly pour the simple syrup over the cupcakes so that the syrup soaks in.

Frosting

200 ml cream

250 ml mascarpone

80 g powdered sugar

cocoa powder or grated bitter sweet chocolate to decorate

Whip the cream, sugar and mascarpone together till thick. Put frosting into a pipping bag and frost the cupcakes in desired pattern. Dust the tops of the cupcakes with chocolate.

Serve immediately, you can keep leftover cupcakes in the fridge in an airtight container for a couple of days, but the simple syrup crystalizes inside the cupcakes and the frosting becomes dense. Still tasty, but not as good.

Total Time: About an hour

This lovely picture was taken by Rachel King. For more food photos please check out my facebook page!

February 10, 2013 @ 7:13 PM 2 notes

I love coffee.
I drink about 2-3 cups of coffee a day. I’m a purist though, I don’t like adding all the syrups and flavors. Just a cup of coffee with some sugar and a little bit of milk for me. I did make an exception for these cupcakes though…
I had a bunch of eggs in my fridge I needed to use before they went bad. Usually, I go through eggs really fast. I bake something about every other day (usually a recipe I’m still trying to perfect). However, last week I was really busy with interviews (I have a new job!!) and getting my pretzel class together so I didn’t have time to bake as much.
And the eggs just sat there.
Yesterday was my first day I was able to sit back and just breathe, so some baking was in order.
I looked through recipes I had bookmarked on foodgawker and found this one. Although these cupcakes don’t have the nice dome shape, they are still light and fluffy and the hazelnuts and coffee bits give them a nice little crunch.
I changed a lot in this recipe. I used finely ground coffee instead of instant coffee, added more hazelnuts, an egg yolk (to offset the addition of more dry ingredients) and some vanilla extract.
Coffee Hazelnut Cupcakes with Chocolate Ganache 
Cupcakes
100g soft butter
220g sugar
3 eggs and 1 egg yolk
190g flour, sifted
2 teaspoons baking powder
40g hazelnuts
2 tablespoons finely ground coffee
 2 teaspoons vanilla
 Preheat the oven to 340 degrees F.
Whip butter until fluffy and then add the eggs one at a time until they are incorporated. Grind hazelnuts in a food processor with 1 tablespoon of the flour (otherwise you will get hazelnut butter) until they are finely ground and in separate bowl, whisk together flour, baking powder, ground nuts and coffee in a bowl.
Mix the wet and dry ingredients together until the batter is smooth and free of lumps. Pour the mixture into cupcake pan filling only 3/4 of each cup at most.
Cook for about 25 minutes, or until the cupcakes spring back to the touch. When they are ready, leave them to cool on a wire rack.
Chocolate Ganache
150g dark chocolate
125ml heavy cream
a few coffee beans to decorate (optional)
Prepare the chocolate ganache by melting the chocolate on low heat, stirring occasionally and mix in the cream. Let stand 10 minutes before spreading over the cooled cakes.
Place a coffee bean on the center of each cupcake as decoration.
Total Time: About an hour View Larger

I love coffee.

I drink about 2-3 cups of coffee a day. I’m a purist though, I don’t like adding all the syrups and flavors. Just a cup of coffee with some sugar and a little bit of milk for me. I did make an exception for these cupcakes though…

I had a bunch of eggs in my fridge I needed to use before they went bad. Usually, I go through eggs really fast. I bake something about every other day (usually a recipe I’m still trying to perfect). However, last week I was really busy with interviews (I have a new job!!) and getting my pretzel class together so I didn’t have time to bake as much.

And the eggs just sat there.

Yesterday was my first day I was able to sit back and just breathe, so some baking was in order.

I looked through recipes I had bookmarked on foodgawker and found this one. Although these cupcakes don’t have the nice dome shape, they are still light and fluffy and the hazelnuts and coffee bits give them a nice little crunch.

I changed a lot in this recipe. I used finely ground coffee instead of instant coffee, added more hazelnuts, an egg yolk (to offset the addition of more dry ingredients) and some vanilla extract.

Coffee Hazelnut Cupcakes with Chocolate Ganache

Cupcakes

100g soft butter

220g sugar

3 eggs and 1 egg yolk

190g flour, sifted

2 teaspoons baking powder

40g hazelnuts

2 tablespoons finely ground coffee

 2 teaspoons vanilla


Preheat the oven to 340 degrees F.

Whip butter until fluffy and then add the eggs one at a time until they are incorporated. Grind hazelnuts in a food processor with 1 tablespoon of the flour (otherwise you will get hazelnut butter) until they are finely ground and in separate bowl, whisk together flour, baking powder, ground nuts and coffee in a bowl.

Mix the wet and dry ingredients together until the batter is smooth and free of lumps. Pour the mixture into cupcake pan filling only 3/4 of each cup at most.

Cook for about 25 minutes, or until the cupcakes spring back to the touch. When they are ready, leave them to cool on a wire rack.

Chocolate Ganache

150g dark chocolate

125ml heavy cream

a few coffee beans to decorate (optional)

Prepare the chocolate ganache by melting the chocolate on low heat, stirring occasionally and mix in the cream. Let stand 10 minutes before spreading over the cooled cakes.

Place a coffee bean on the center of each cupcake as decoration.

Total Time: About an hour

May 29, 2012 @ 3:16 PM 1 note