Cheryls Tiramisu Baby Cakes Recipes

CHERYL'S TIRAMISU BABY CAKES

Steps:

• For the chiffon cake: Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper.
• Sift together the flour and baking powder into a large mixing bowl. Add 1 cup sugar and the salt and whisk to combine.
• In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract, and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute.
• Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks.
• Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
• Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until set to the touch, 20 to 30 minutes.
• For the coffee syrup: In a saucepan, add the brewed coffee and sugar and place over medium-high heat. Bring to a boil and let cool.
• For the tiramisu filling: Place the cream cheese, heavy cream, confectioner's sugar, and vanilla extract in a large mixing bowl. Mix until well incorporated.
• For the whipped cream: In a mixing bowl, whip the cream and sugar together until light and fluffy.
• To assemble the cakes: Cut out individual cakes with large 3-inch cookie cutter rounds. Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers. Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream.

TIRAMISU PUDDING CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
• Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir.
• Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.

TIRAMISU "CUP"CAKES

Steps:

• Preheat the oven to 325 degrees F and place 6 lightly buttered oven-safe 4-ounce coffee cups on a rimmed baking sheet.
• Sift the flour, baking powder and salt into a medium bowl and set aside. In the bowl of a stand mixer on medium-high speed, beat the eggs for 4 minutes. They will begin to lighten in color and become frothy. Add the granulated sugar and continue to beat for an additional 4 minutes. Reduce the mixer speed to low and stir in the flour mixture until just combined. Then mix in the melted butter, milk and 1/2 teaspoon of the vanilla. Divide the batter among the cups and bake until the tops are golden brown, lightly spring back to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• While the cupcakes bake, mix together 1/4 cup of the confectioners' sugar, the liqueur, espresso powder, cocoa powder and hot water, and stir until dissolved.
• When the cupcakes come out of the oven, poke 8 to 10 holes in each using a wooden skewer. Evenly but slowly spoon the coffee syrup over each cupcake. Let cool completely.
• When the cupcakes are cool, beat the mascarpone with the heavy cream and the remaining 1/4 cup confectioners' sugar and remaining 1/4 teaspoon vanilla until soft peaks form. Divide among the cupcakes. Garnish each cupcake with a dusting of cocoa powder and/or chocolate shavings if using.

BABYCAKES

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

SPARKLING BABY CAKES

Steps:

• Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
• Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
• Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes. Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.