Tiramisu Cupcakes

I came up with these from the chiffon cake recipe posted earlier this month. They're delish! I include the recipe for whipped cream, but canned is just as good in this particular dish. Enjoy :)

3/4c cake flour
1 1/2 tsp baking powder
1/2tsp kosher salt
5 large eggs, separated
1/2 c sugar with 3 tbsp separated
1/4c water
1/4c instant cappucino powder
1/4c vegetable oil
1 tsp vanilla extract
5/8 tsp cream of tartar
1/2c heavy whipping cream
3 tbsp confectioners sugar
2 tbsp kahlua

Preheat the oven to 325 degrees. Mix your egg yolks, oil, sugar, cappucino powder and vanilla. Using an electric mixer, beat until they're at the ribbon stage. Add your dry ingredients and beat well.

Whip your egg yolks with an electric mixer and add the remaining sugar. Beat until stiff peaks form and gently fold into your batter. Scoop into cupcake pans with liners, about 3/4 full. Bake for 30 minutes *remember, DO NOT OPEN THE OVEN!*

Whip your cream and confectioners sugar until creamy -- don't overbeat unless you want butter. When you take the cupcakes out of the oven drizzle with the kahlua. When they cool completely frost the top with whipped cream. Chill for an hour before serving.

Pink Lemonade Cupcakes

I ran across these on Cast Sugar's blog, who ran across them on Daisycakes' blog. Each version undergoes a slight transformation, and mine has been no different! They're adorable pretty pink cupcakes with a nice lemony touch. I added a little rosewater to my icing to give it that "candy shop" olfactory taste; as you will soon know, I have a soft spot for olfactory dishes.

Although making these was lots of fun and they turned out fine, my craving had been satisfied after eating a few and I was left with a plate of leftovers. These would be perfect to bring to a barbeque or party, so I'm keeping this recipe around.

Pink Lemonade Cupcakes

Cupcakes:

1c cake flour
1/2tsp baking powder
1/4tsp baking soda
pinch of kosher salt
1/2c sugar
1/4c veg. oil
2 egg whites
1/3c thawed frozen pink lemonade concentrate
1/4c buttermilk
pink food coloring
muffin liners

Frosting:
3c confectioners sugar
1 stick softened butter
1/8tsp salt
2 tbsp lemonade concentrate
pink food coloring
1 tsp rosewater (check among the spices in the baking aisle)

Heat the oven to 350. Combine the dry ingredients in a large bowl and set aside. Cream the oil, egg whites, sugar, concentrate and milk in a bowl. Add the dry ingredients gradually, finishing with a few drops of food coloring. Fill liners about 3/4 full and bake for 25 minutes or until tops of cakes spring back when touched.

Cream the butter together with the confectioner's sugar. Add the concentrate and food coloring, mix well, and finish by adding the rosewater. Beat until smooth and set aside.

Top the cupcakes with frosting when cool, and sprinkle with pink sugar. I added a rosebud on top of each cake as well. These are perfect served with a fruity summer tea; bon appetit!