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【食譜】Tiramisu Cupcakes

2015/6/28 — 9:00

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靚女博客 Claire 很喜歡將其他甜品整成 cupcake 的模樣,而今次她是首次製作 cupcake 版意式芝士蛋糕。雖然這款 cupcake 看似非常膩,但食落肚只是「食咗陣風」,另外,在蛋糕面灑少許朱古力粉會增加 10 倍美味!

*溫馨提示 — 食譜所標示的材料份量是 18 個 cupcake 所需,讀者請按需要自行加減;製作時間大約 3 小時。

廣告

One of my favourite things to do is to make my favourite desserts into the form of a cupcake. Tiramisu have always been, and will always be one of my favourite Italian desserts. I think the only one that may juuuust top it would be the panna cotta – I have yet to think of ways to make that in a cupcake form… Don’t reaaaally think it can be done, but watch this space and see ;)

I have never made a tiramisu before, so this recipe is largely adapted from Brown Eyed Baker’s recipe. I’m not going to lie to you – when she says it takes an hour and a half to make, she lies. These guys took me about 2.5, nearly 3 hours to make, but boy are they worth the hassle. No, seriously, in the middle of the whole baking process I was convinced this wasn’t going to go well. The batter looked nothing like anything I had made before, and all in all the recipe just looked so darn tricky. But lo and behold, these turned out fantastically. They are such a faff to make, but if you have around 3 hours to spare, or you just reaaalllly like tiramisu, you absolutely have to give this a go.

廣告

The whole thing might look a bit decadent, but it really isn’t. The ladyfinger cake is so light it’s basically air, the coffee-Marsala syrup is beautifully fragrant and the mascarpone frosting so fluffy that the whole thing just melts in your mouth. Plus, everything is ten times more delicious when lightly dusted with some cocoa powder – amiright?

What I used (Makes 18 cupcakes)

For the cupcakes

  • 156g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 56g unsalted butter
  • 3 eggs + 3 yolks
  • 200g sugar

For the syrup

  • 1/3 cup of strong coffee (1/3 cup boiling water + 1/3 tsp coffee)
  • 2 tbsp Marsala wine
  • 50g sugar

For the frosting

  • 240ml whipping cream
  • 250g mascarpone cheese
  • 65g icing sugar
  • Cocoa powder

What I did

For the cupcake

  1. Preheat oven at 170°C and line 18 cupcake holes
  2. Sift together the flour, baking powder and salt
  3. Heat the milk and vanilla extract until it starts to bubble
  4. Once the milk is warm, take it off the heat and melt in the butter. Set aside to cool
  5. Whisk the eggs, yolks and sugar over a bain marie until all the sugar is dissolved
  6. Transfer to an standing mixer and whisk until soft peaks form
  7. Fold in the dry ingredients. Do this gently so you don’t lose all the air from the egg whisking
  8. Finally, add in the buttery, vanillary milk thing and fold until incorporated
  9. Divide evenly into 18 cupcake holes (around 2 dessert spoonful in each well) and bake for 20 minutes
  10. Once they’re out of the oven, let them cool completely, then poke some holes on the surface with a fork

For the syrup

  1. Mix the syrup ingredients together whilst the coffee is still hot so that the sugar dissolves
  2. Once the syrup is cool, use a brush to soak the cakes one at a time
  3. Repeat until all syrup is used
  4. Let the cake stand for at least 15 minutes

For the frosting

  1. Whisk the cream until hard peaks form and set aside. Be careful not to over mix, because then the cream will go all grainy and no one likes grainy cream
  2. Beat the mascarpone and icing sugar together until smooth
  3. Fold in the cream until all incorporated
  4. Dollop the frosting onto the cakes.
  5. Dust dat cocoa powder over the top and BOOM. you are DONE.

Now, all you have to do is stand back, admire the beautiful cupcakes you have just created, and POUNCE on them cakes. They are delicious. Really, they are stunningly scrumptious.

Until next time,

原刊於 Water and Bay

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