Tiramisu Mini Muffins Food

MINI TIRAMISU

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

TIRAMISU MUFFINS

Steps:

• Preheat oven to 350°F
• Line muffin pans with paper liners.
• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, whisk together the milk, coffee, butter, mascarpone, egg and vanilla until smooth.
• Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
• Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if desired, and bake until muffins spring back when touched, 25-30 minutes.
• Remove from oven and allow to cool.

TIRAMISU

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

TIRAMISU MINI MUFFINS

Steps:

• Preheat oven 375°F.
• In a bowl, beat the cake mix, eggs, milk and oil together. Basically according to the box directions.
• Grease mini muffin tin and bake muffins for 5-7 minutes or until toothpick approved. Cool, poke holes and air dry for 30 minutes. Makes 48 mini muffins.
• In another bowl, with hand mixer, add whipping cream liquid, vanilla, 1 tsp of instant espresso powder and icing sugar. Whip until its light and fluffy, about 5 minutes.
• In a small bowl, whip up the mascarpone cheese light and fluffy like. Add a spoon full of cheese in the whipping cream. Whip together until light and fluffy. Then fold in the rest of the whipped cheese with a spatula in the whipping cream, blend.
• Add 4 tsp instant espresso or coffee in the warm water, mix. Honestly test the flavor of it and make sure you like it cause the muffins get dipped in it. Once espresso mixed, dip the top half of the muffin to absorb some of the espresso flavor.
• Top each muffin with tiramisu cream and sprinkle with coco or chocolate shavings. I grated 1/2 cup of chocolate chips and sprinkle some in espresso, little little bit. Tossed and topped the muffins.

TIRAMISU CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners.
• For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
• For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

TIRAMISU BITES

Steps:

• Line 24 mini muffin cups with petit four paper cups. Cut 2 (1 1/4-inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.
• In small bowl, mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup. Set aside.
• In medium bowl, beat cheese, powdered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl, beat whipping cream on high speed until soft peaks form. On low speed, beat cheese mixture into whipped cream. Spoon or pipe a rounded tablespoon whipped cream mixture into each cup, covering cake.
• Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Steps:

• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
• Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
• To freeze:.
• Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

MINI TIRAMISU ECLAIRS

Steps:

• Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.
• Brush cut sides of ladyfingers evenly with remaining coffee mixture.
• Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
• Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
• Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.
• Place chocolate mixture in a small heavy-duty zip-top bag.
• Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.
• Let stand until firm.
• Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
• Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.
• Snip a tiny hole in 1 corner of bag.
• Drizzle eclairs evenly with coffee-powdered sugar mixture.
• Place on a serving platter, cake stand, or in candy boxes, if desired.

MINI DOUGHNUT MUFFINS

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
• Place the sugar, flour and baking soda in a bowl and combine.
• In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
• Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
• While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.

COFFEE AND DONUTS TIRAMISU

Steps:

• Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
• Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
• Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
• Cover and refrigerate, 8 hours to overnight. Serve chilled.