Tiramisu without Alcohol

"Life is uncertain. Eat dessert first."

~Ernestine Ulmer

 

                 It has been a while since I posted any dessert recipes on the blog. It is not that I seldom make any desserts. In fact, desserts are one of the frequently made items in my kitchen nowadays. But they get polished off pretty fast that nothing would be leftover  for me to photograph after the onslaught. And hence this long interval before posting an actual dessert recipe..

         Tiramisu is a popular coffee flavoured Italian dessert,  made by layering ladies finger biscuits( savoiardi) dipped in Strong coffee, layered with a whipped mixture of egg yolks, egg whites, mascarpone cheese and cream. Usually alcohol like rum is used in the mixture. But as I wanted an alcohol free version, I made it without alcohol.

                 This time I made Tiramisu when the boys were busy with their games. I whipped up everything almost in a daze and shoved it off into the fridge to set, with a secret smile of triumph. But it was not long before the boys smelled something was up and came straight for it, digging into the fridge. So I had to dish out the dessert prematurely and was at a loss when they insisted at having it right then before photographing.

               As it was weekend, the husband came to the rescue and offered to take the snaps while I dealt with the boys... So each one was given a piece of Tiramisu on the condition that they wouldn't ask for more until their father was done with photographing.
       And whoever said pricky preschoolers are killjoy, boy! I am with you ;)
 And don't tell me, the husband's clicks are 'far better than mine' and has a 'tinge of creativity n commitment'... blah blah.. because, I have heard that before ;)

        As the dessert was not given enough time to set,the pieces were a bit distorted with the filling slipping out in places when cut. But who cares! The minute, the dad was done with the shots, the boys digged in and the dessert was gone even before the lunch was served.
   Guess what! The ten month old girl is already dessert crazy and had a piece all by herself!
Later, I was caught musing aloud...'Boy! Did I ever thought I could store half of it for the next day or so...? Well! No way! What a strange notion!

Mocha Cupcakes with Chocolate Butter cream frosting

 

"Coffee makes it possible to get out of bed. Chocolate makes it worthwhile."

~Author Unknown

 

      
                       Though I like baking very much, big fat (iced) cakes tends to suffocate me. Even while thinking about the long sessions of frosting, smoothing and  decorations, my spine makes a lazy squeak and my mind tends to go suddenly numb and wary. And I frantically find excuses to leave the larger cakes for another day zeroing in on cup cakes again and again. For I have the excuses that they are easier to make   more charming and beautiful, no fuss about elaborate icing techniques and just a piped swirl or flower looks cute and stunning on them than on any other cakes. And what more, no strangulating thoughts of cutting the cake to smooth slices or how to decently serve them to your guests or kids. So there! cup cakes pop up in my oven very often and big cakes, once in a blue moon.

                     Being a great fan of coffee,I recently wondered why I didn't post any recipes with coffee in KB yet. Though I use coffee in everything from dessert to bread, the thought of posting them had queerly abandoned me!The combination of chocolate and coffee is a tempting flavour in any desserts and cakes. For those who are both chocolate and coffee lovers, there is no better option other than mocha. Add a streak of mocha sauce to your vanilla pudding and it becomes all the more vibrant and flavourful.The sweet aroma of coffee and chocolate which wafts up while the cup cakes are being baked, can never be traded with anything better.

            I make mocha muffins often, as my son loves chocolate and I love coffee. But my cupcake icings were not as good to gawk at. I recently saw a cup cake swirl tutorial ( there is a lot going on in U tube, by the way)  and tried my hand at it. I know it is not as beautiful as they did, but still it is a swirl, and Jr KB gave the verdict 'pretty'. He loved it with chocolate butter cream even better, though there were a lot more clothes with annoying streaks of chocolate cream in the laundry! Mr.KB took one with out comments and then grabbed one more soon after, which is a complement in itself as he is not a great fan of chocolate, nor is he a sweet tooth.

       Coming to the recipe..

Mocha Cupcakes with Chocolate butter cream frosting

(Makes about 3 dozen cupcakes)

Things you need:

     

                                                           For muffins:

2 large egg (at room temperature)

1/2 cup (120 ml) butter milk

1/2 cup (120 ml) vegetable or canola oil

1/4 cup (60 ml) black coffee or espresso (at room temp.)

1 tsp pure vanilla extract

1 cup (130 g) all purpose flour

3/4 cup (95 g) whole wheat flour

1/4 cup (25 g) regular, unsweetened cocoa pdr

1 cup (205g) light brown sugar

1/2 tsp baking pdr

1/2 tsp baking soda

1/4 tsp salt

For frosting:

1/2 cup unsalted butter or margarine, at room temperature

1/4 cup cocoa powder, or 2 ounce semi sweet chocolate squares, melted

1/2 tsp pure vanilla extract

2 cups sifted confectioners sugar

1& 1/2 to 2 tbsp milk



Method:

       Preheat oven to 190 degree C (375 degree F). Place the rack in center of oven and line 2 muffin trays with paper liners.

       In a large bowl , beat the eggs and sugar until creamy and pale.Beat in the butter milk, oil, coffee and vanilla extract.

      In another bowl, whisk together flours,cocoa powder, baking pdr, baking soda and salt.

      With a rubber spatula, fold the dry ingredients into the wet ingredients, and stir only until combined. Do not over mix or beat with a whisk.

      Evenly fill the muffin cups with the batter and bake for 18 to 25 minutes or when a skewer inserted into the center comes out clean. Transfer to a wire wrack and let cool for 5 to 10 min, before removing from pan.

Chocolate Butter cream frosting:

 In a bowl cream the butter or margarine with a whisk until smooth. Add cocoa and vanilla extract. Gradually add confectioners sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl, often. The icing will now appear dry. Add milk and continue beating at medium speed until light and fluffy.

      Fill it to piping bag and squeeze swirls or rosettes over cooled cup cakes. If you are not using the icing immediately, refrigerate it in an air tight container. It can be stored up to two weeks in the refrigerator. Re whip on low speed before using.