Tiramisu Cupcakes

Ahh, tiramisu. Probably the most favourite of the desserts we make at home. Many of other desserts we have made have been overshadowed by it. Problem with serving it during events such as open houses is that ... people tend to take a lot. Not a bad thing, it's only because it's so delicious. But that means that we have to make a *lot* just to have enough for everyone. And even so, we always run out.

And this is where these cupcakes come . It's basically tiramisu, only in a cupcake. And generally, people don't really take more than one of cupcakes. It's in-built portion control, plus they look adorable. :D It's a little bit harder to make, in that you bake the sponge fingers right in the cupcake liners, but I think it's pretty worth it. I'd definitely make it for an event where we were expecting large amounts of people. (PS Sorry for the picture... the only one I could find) Also, I really have no idea about the proportions between the sponge fingers and the cream cheese filling. :( Just make one batch of the cream cheese filling and make more, if needed. Anyways, here we go!

What you need:

For the sponge fingers:

4 eggs, separated

2 tablespoons + 2/3 cup white sugar

1 cup all purpose flour

1/2 teaspoon baking powder

For the cream cheese filling:

250g cream cheese, softened

2 eggs, separated

1/3 cup sugar

200-250 mL thickened cream

Coffee, made with cold water

Milo

What you do:

1. Heat the oven to 200C.
2. To make these cupcakes, you should use those stiff cardboard cupcake liners. They're slightly more expensive, but makes it much easier to eat. Fit large pastry bag with a plain 1/2 inch round tube. If you don't have one, just cut off the end of a Ziploc bag. (We used this :P)
3. For the sponge fingers, place egg whites in a bowl and beat on high until soft peaks start to form.
4. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy.
5. In another bowl, beat egg yolks and remaining sugar.
6. Whip until thick and very pale in color.
7. In a small bowl, whisk together flour and baking powder.
8. Fold half the egg whites into the egg yolk mixture.
9. Fold in flour, and then add the remaining egg whites. 
10. Transfer mixture to the pastry bag (or Ziploc bag) and pipe strips that look like ladyfingers (or whatever shape you'd like) onto the prepared baking sheet.  Alternatively, evenly divide the batter between the cupcake liners.  The cupcake liners will not be filled to the top (see the photo above). 
11. Bake for 8 minutes.
12. To make the cream cheese filling, beat the egg whites until stiff.
13. Beat the cream cheese until stiff. Add in the sugar, cream and egg yolks. Beat until smooth.
14. Fold in the beaten egg whites into the cheese mixture.
15. Drizzle 1 tablespoon of the cold coffee into each cupcake liner filled with the cake.
16. Spread the cream cheese filling over the sponge fingers soaked in coffee until the cupcake liners are almost full. Spread the Milo thickly over the top and decorate with small chocolates, if wished.
17. Leave to cool for at least 4 hours before serving. Ta-dah.

Yes, I know. Slightly more complicated, like I said. Lookit all those steps. But don't worry. Most of it is easy, just using an electric beater. I think it might even be possible to substitute broken up pieces of ready-made sponge fingers dipped in coffee instead of making them yourself. Just make sure to add in enough at the bottom to cover completely.

And of course, these were very popularly received. They looked pretty, tasted delicious, were definitely the hit of the open house. Yet again. :P At least most everyone got to have some, I think. It'll be pretty hard to top tiramisu as our main dessert, sadly. Even though we made so many different kinds this time. :P The adorable little cups you see beside the cupcakes up there are mini trifles. Just jellies poured in a plastic cup, then covered in custard, cream and mixed fruits. Also delicious. :)

Anyway. Until next time~

Quote of the day: Friends are like cupcakes in my pantry of memories.