Wednesday, April 24, 2013

Mini Tiramisu & Mini 3 tier cookie Cake

Yay it's time for  fruity mini Tartes!
Actually i wanted to bake some coffee muffins & donuts... but i couldn't resist to decorate ;) So it's not anymore an coffee cupcake it's a fruity tiramisu and a mini 3 tier cookie cake :)
I hope you'll love it as I do!
Happy Baking!

Cheers Chris

Let's head to the recipes:

Fruity Tiramisu Cupcake

  • 2 large eggs
  • 1 3/4 cups (175 grams) sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) white sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) milk
  • 1 espresso 


Preheat oven to 350 degrees F (177 degrees C)

1 In a mixing bowl sift the flour, baking powder, and salt.

In the bowl of your electric mixer beat the butter until soft (about 1-2 minutes).

 Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy.

2 Add egg yolks, one at a time, add in the vanilla extract & espresso.

fill the 12 muffin cups with the batter and bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.

I decorated the cupcakes with heavy whipped, cream chocolate sprinkles and some strawberry jam for the middle.

 3 tier cookie cake

  • 1 3/4 cups (230 grams) all purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 3/4 cup (150 grams) granulated white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Royal Icing Using Egg Whites:
  • 1 large egg white
  • 1 teaspoons fresh lemon juice
  • 1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

In a separate bowl whisk together the flour, salt, and baking powder.

beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until incorporated.

Divide the dough in half and wrap each half in plastic wrap. Let it cool for 30min to 2h.

Preheat oven to 350 degrees F (177 degrees C).

Roll out the dough. Cut out cookies and place them on a baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 minutes.