These Tiramisu Cupcakes are ridiculously amazing. Not low fat, not low cal and not super easy to make. But you really should should make them.
Makes 24 cupcakes
- 1 box White Cake Mix
- 2 egg whites
- 1 egg
- 1/3 cup oil
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup strong coffee
- 8 oz mascarpone
- 1 tablespoon strong coffee
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
(For my coffee, I used a French Press with 1/2 cup of hot water and two heaping scoops of coffee – you may adjust for how strong or weak you’d like your cupcakes to taste.)
- Preheat oven to 350 degrees.
- In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
- Add cake mix to the bowl.
- Using half of the batter, fill cupcake liners about 1/3 full.
- With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)
- Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4.
- Bake for 16-20 minutes or until an inserted knife comes out clean.
- While the cupcakes are baking, make the filling by simply combing all ingredients in a small bowl using a spoon.
- For the topping, use the whisk attachment on your stand mixer or hand mixer to beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
- To assemble, wait until the cupcakes are cooled completely and cut a cone shaped piece of cake out the top of each cupcake and generously spoon in your filling.
- To finish, pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.
I have a love/hate relationship with bananas. I know they are good for me, like really good for me. Beside being an excellent source of vitamin B6 and containing moderate amounts of vitamin C, manganese and potassium, studies have shown they reduce your risk of some of cancer.
But with all that good, I hate them. I dislike their consistency, taste and texture. I hate the peel and feel the need to wash my hands immediately after eating one. They have to be barely yellow, still somewhat green in the stems for me to consume one. Ultimately this means my poor boyfriend is stuck with the bananas with the brown spots. Generally, there is a plethora of extra bananas because I only eat them for a few days after they come home from the store.
What’s the easiest way to use up ripe bananas? Banana Bread. But, my hatred for bananas carries in to desserts. But I had quite a few very ripe bananas to use up and saw this recipe on Pinterest (of course) linked to a blog called Becoming Betty. Generally not a fan of any banana bread I was pleasantly surprised when I adapted the recipe to make this latest batch of Banana Bread!
Sweet and delicious, the cinnamon and allspice and absence of nuts gives it more of a spice taste and less of a grandma’s banana nut bread one. Try it for yourself and see!
- 1/2 cup of butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp all spice
- Preheat oven to 350 degrees.
- Mix butter and sugar together until creamy.
- Add the eggs, bananas, and vanilla and mix well.
- Add the dry ingredients and mix just until combined.
- Pour into greased loaf pan bake for 55-60 minutes.
- Let cool for 10 minutes before turning out onto a wire rack.
- Slice and enjoy!
I’m a big fan of Pinterest. I mean a big huge fan. In fact I can’t go a day without pinning. What I never really took into consideration though is, what if the recipe just isn’t good?
As part of my Pinspirational journey I make at least one thing per week off of Pintereset. Last week I made this Sweetened Condensed Milk Cake.
It looked good enough and I’m since I’m such a sucker for anything with sweetened condensed milk, it instantly caught my eye. When I clicked through to the recipe I was a bit nervous because the measurements were in grams. After checking, double checking and triple checking the conversions, I was ready to bake. I followed the instructions exactly. Continue reading