Tiramisu Baked With Love

How To Make A Tiramisu Cake Recipe 

Firstly let's take a look at the cake ingredients..

For Cake layers 
8 tablespoons (1 stick) butter, room temperature 
1 cup sugar 
3 large eggs 
1 large egg yolk 
2 teaspoons pure vanilla extract 
2 cups cake flour
2 teaspoons baking powder 
1/8 teaspoon baking soda 
1/4 teaspoon salt 
3/4 cup cream

Directions
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 8 or 9-inch baking pans.

In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the cream.

Divide batter evenly between baking pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched. Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.

Espresso extract 
2 tablespoons instant espresso powder 
2 tablespoons hot water

In a small bowl, whisk together espresso powder and hot water. Set aside.

Espresso syrup 
1/2 cup water 
1/3 cup sugar 

In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.

For filling and frosting 
1 cup cold heavy whipping cream 
8 ounces mascarpone cheese
1/2 cup powdered sugar 
2 teaspoons pure vanilla extract 
4-5 ounces semi-sweet chocolate shavings 
Cocoa powder, for dusting 
20-30 ladyfingers, for garnish (homemade and store-bought work equally well)

In a large bowl, whip heavy cream until it forms stiff peaks.

In another bowl, whisk together mascarpone, powdered sugar, vanilla extract. Whisk in the remaining espresso extract (about 1-2 tablespoons). Fold the whipped cream into the mascarpone mixture.

Assembling the cake
If the top of the cakes have crowned, use a long serrated knife to trim off the top of the cakes to make them level. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone frosting. Sprinkle with 2 ounces shaved semi-sweet chocolate.

While the second cake layer is resting on the counter, soak the top with another 1/3 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.

Dust the top of the cake with cocoa powder until the mascarpone frosting is no longer visible. Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart. Secure ladyfingers with a ribbon lightly tied around the cake (brown ribbon looks nice, but cream colored ribbon provides a lighter touch). Sprinkle remaining chocolate shavings over the top of the cake.

Chill in the refrigerator until ready to serve.

First l

How to Make Strawberry CUPPIES

Here are the ingredients that we need for strawberry cuppies :

 Sliced in half fresh strawberries about 3/4 cup
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup of fresh milk
1 cup of sugar
1 large egg
2 large of egg whites
1 teaspoon of vanilla extract (optional)

For frosting
3 tablespoons of pureed fresh strawberries
1 cup of unsalted butter
3 1/2 cups of powdered sugar
1/2 teaspoon of vanilla extract
1 dash of salt

Direction

1. First , you have to preheat the oven at 350 degrees F or 180 degrees C
2. Using the cupcakes liners , place 12  liners in the muffin pans and set to the side 
3. In a medium bowl, combine flour, baking powder, and salt and set aside
4. Add the fresh strawberries into a blender or the food processor, and blend it until it pureed
5. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
6. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
7. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
8. Mix together milk and 1/3c strawberry puree.
9. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
10. Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
11. Bake for 20 to 25 minutes, or until lightly browned.
12. Cool cupcakes completely on a wire rack before adding the frosting.

For Strawberry Frost

1. Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until it becomes fluffy.
2. Reduce speed to low and add powdered sugar and blend well.
3. Add vanilla extract and 3 tablespoons of the strawberry puree, blend well.
4. Using a knife frost the cupcakes and top with decorative candies.