The ultimate thoughtful food occasion is a wedding. Wedding cake and wedding favors, dinner and nibbles. These little details to your wedding are what help make the memories great. It’s all about putting two people’s favorites together to create one big thoughtful event.
A story you might hear a bit more about is that my sister has asked me to make her wedding cake. Instantly I knew what I wanted to make her and her fiancee. I thought up the perfect truffle mix of their favorite cakes. However, as I realized later, truffle is not wedding cake. This lead to my current obsession about wedding favors, also called bomboniere. More on that later…
One of my sister’s first thoughts for a wedding cake was a tower of tiramisu cupcakes. We’re still narrowing down the choices, but I thought I would try them out to see how long it would take, and if it looked pretty enough to be a wedding cake.
There are many different ways to make “tiramisu cupcakes”. Some use layers of cupcake, but I thought this would be neatest.
Remember when choosing cake for big occasions that it’s easiest if you can make something that keeps well for a couple of days. Anything being iced with fresh cream and mascarpone, as in this case, needs to be kept refrigerated. If that will be too much of an inconvenience on the big day, it’s probably better to choose something that doesn’t require refrigeration. Similarly, as it is brushed with coffee and Tia Maria, the cupcake top will get increasingly soggy over time. This needs to be taken into account if you don’t want to be making the cake on the day – i.e. if you’re a wedding guest.
Here is the recipe. The vanilla cupcake is the same as for the lamington cupcakes in the “Australia Day” post. A good cupcake recipe can be extremely versatile.
- 100g butter, softened
- ½ cup caster sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup self raising flour
- 100mL thickened cream
- 250g Marscarpone cheese
- 4 tablespoons Coffee Liqueur
- Preheat oven to 180 degrees C, or 160 for fan forced. Line your cupcake tin of choice with patty pans (12 normal sized cupcakes).
- In a medium bowl, cream together the butter, sugar and eggs until lighter and well mixed.
- Add milk and extract, mix well.
- Add flour, preferably sifted. Mix until the mixture changes to a lighter colour, and looks smooth.
- Divide the mixture among the cases.
- Bake cakes about 25 minutes. The cupcakes are done when they are slightly brown on top and the skewer comes out clean. Cool on a cooling rack.
- When cooled, brush the top of each cupcake with a mixture of 100mLs of black coffee, mixed with 3 tablespoons of coffee liqueur. Brush each one a few times to let the mixture soak in.
- Meanwhile, beat cream to stiff peaks in a medium sized bowl.
- Fold in Mascarpone and liqueur.
- Pipe Mascarpone mix onto each soaked cupcake.
- Finish with a piped chocolate heart, or grated chocolate.