Tiramisu Cupcake (and the plagiarism continue)

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Sebelum masuk ke resep, info kepada seluruh pembaca blog ini. Untuk kesekian kalinya kasus maling foto dan resep dari Foodie Blogger yang dikomersilkan dalam bentuk blog atau buku kembali terulang. Saya sebagai sesama Foodie Blogger ikut prihatin dan mendukung sepenuh upaya yang dilakukan para foodie blogger yang menjadi korban untuk menuntut hak nya kepada para penerbit yang tidak bertanggung jawab. Silahkan klik link dibawah ini untuk informasi lebih detail :

1. Dita (http://last-bite.blogspot.com/2010/03/tanggapan-atas-opsi-opsi-yang-saya.html)
2. Elsye (http://sayadankamera.multiply.com) --> belum publish lewat blog
3. Evida Kartini (http://dapurpippi.blogspot.com/2010/03/nota-peringatan.html).

Sebagai reminder, jika anda menyukai resep atau foto yang terdapat dalam blog, ingatlah bahwa itu semua memiliki copyright. Tidak bisa anda copy paste seenaknya tanpa permisi kepada pemiliknya. Marilah kita mulai menghargai hasil karya orang lain dengan meminta izin terlebih dahulu jika ingin memakai foto atau resep yang dipublish di blog resep pribadi.


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Nyam.. Cupcake ini setelah 2 hari disimpen di container tertutup di kulkas, rasanya makin nendaaaang...


Buat yang doyan tiramisu (kayak gue), tapi males bikin sponge fingers (kayak gue), atau males ngeluarin duit cuma buat sponge fingers (kayak gue). You must try this recipe!

Cake base nya pake angel cake tanpa kuning telur. So, 1st benefit is less calories.

Untuk filling, original recipe pake chocolate mouse. Tapi karena gue banyak malesnya, jadi cuma disiram sirup kopi, tapi rasanya udah manteb. That's 2nd benefit. Simple tapi tetep lekker.

Tiramisu is mascarphone. Dan mascarphone is mahils dan susah dicari di Bandung. Jadi pake aja cottage cheese alias cream cheese biasa aja. Soal rasa? Kalo lidah moderat kayak gue, ini sih udah tiramisu banget. So.. 3rd benefit is less budget. Moahahahahaha...

 Tapi lain soal kalo ada yang pesen dan berani bayar buat pake mascarphone. Euuh atuh eta mah come to euceu, darling.. :D

Resep dari Culinary Concontions by Peabody udah gue bagi 2. Segini aja cukup buat bikin 14 buah Tiramisu Cupcake diameter 4 cm.

TIRAMISU CUPCAKE

Source : http://www.culinaryconcoctionsbypeabody.com/2009/06/19/life-well-waist-altering/


Bahan White Cupcakes :
3/4 cups all-purpose flour
1/2 cup cake flour --> pake terigu segitiga
1/2 tbsp baking powder --> cuma 1/4 sdt
1/2 tsp salt
1/4 cup unsalted butter, at room temperature
1/8 cup vegetable oil
3/4 cups granulated sugar
1 tsp vanilla extract
1/2 cup whole milk --> pake susu UHT
3 egg whites

• Sift together flours, baking powder and salt in a medium bowl; set aside.
• In a mixing bowl (if using a stand mixer use the paddle attachment), cream butter and sugar until light and fluffy, about 3 minutes.
• Add vanilla extract and beat until incorporated.
• In a liquid measuring cup, combing vegetable oil and milk.
• Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition.
• Pour mixture into a large bowl. Scrape down to make sure you get all of the batter.
• Clean out bowl and switch to whisk attachment.
• Beat egg whites until stiff peaks form.
• Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.
• Grease and lightly flour muffin pans. Fill each cup half full.
• Bake at 375 degrees for 18 to 20 minutes or until done.
• Cool on a wire rack.

Espresso Chocolate Mousse --> diskip trus diganti sama syrup kopi (2 sdt kopi instant + 50 gr gula pasir + 100 ml air mendidih)

2 cups chilled heavy cream
4 large egg yolks
4 TBSP sugar
2 tsp espresso powder
8 oz fine-quality semisweet chocolate, finely chopped

• Heat ¾  cup cream in a 1-quart heavy saucepan until hot.
• Whisk together yolks, sugar, espresso powder, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.
• Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl.
• Melt chocolate in a double boiler, stirring frequently. Whisk custard into chocolate until smooth, then cool.
• Beat remaining 1 ¼  cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Mousse recipe adapted from Gourmet December 2002

Mascarpone Frosting

1 cups heavy whipping cream
4 ounces Mascarpone cheese, at room temperature --> pake cottage cheese / cream cheese
3/4 cups powdered sugar

• Using and electric mixer, whip the cream until stiff peaks form.
• In a mixing bowl, fold 2/3 of the whipped cream into the Mascarpone cheese, along with the powdered sugar.
• Add remaining cream. Blend until cream is fully incorporated.
• Place in refrigerator until ready to frost.

Assemble:

• Using the cone method, fill cupcakes with Espresso Chocolate Mousse filling. Place top back on top of cupcakes. Brush top of cupcake with coffee or espresso. Go light on this as they are fresh cupcakes, and not hard like most ladyfingers. You don’t want to soak them.
• Frost top with Mascarpone Frosting.
• Sprinkle cocoa powder on top of cupcakes and garnish with crushed ladyfingers

Assembling my way :

• Tuang tiap permukaan cupcake dengan 2 sdt syrup kopi. --> lebih banyak lebih asoy.. beneran deh.. 
• Diamkan sampai syrup meresap ke dalam cake.
• Beri cream cheese frosting dengan cara di swirl dengan spuit, lalu taburi dengan coklat bubuk.