Monday Munchies: Piwi's Tiramisu Cupcakes!

Hello everyone!

New Monday, new week and finally new blog entry and new recipe: Monday Munchies is back!

Quite a while back I shared the recipe of a Cottage Cheese Tiramisu that me and my mum found at our usual cooking magazine Cocina Fácil (Easy Cooking) that we modified a bit, and that everyone in the family totally adores! 

So it was only natural that I wanted to turn that recipe into cupcakes!

Piwi's Tiramisu Cupcakes

I opted for a basic vegan vanilla recipe for the base cupcake, since it'd be the most similar to the lady fingers taste.

Ingredients:

- 1 cup soy milk

- Pinch tumeric powder

- 1 1/4 cup all purpose flour

- 1 tsp apple cider vinegar

- 2 TBS constarch

- 3/4 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1/3 cup sunflower oil

- 3/4 cup granulated/brown sugar

- 2 tsp vanilla extract

Method:

Pre-heat oven at 350ºF/180ºC. Line tin with papers. Beat tumeric powder with milk, cook stirring often in medium-low heat till the milk starts simmering, about 2 to 3 minutes, when milk has yellow hue, remove from heat and let cool for about 5 minutes.

Add vinegar to milk and whisk to curdle. Beat oil, sugar, extract and milk till foamy. Sift in flour, cornstarch, baking powder, baking soda and salt. Mix until no large lump remains. Fill liners about 2/3. Bake 20 to 22 minutes.

Let the cupcakes cool for about 5 minutes in the tin, and then move them to a cooling rack to let them cool completely. Meanwhile make the chicory coffe and the cottage cheese cream.

Cottage Cheese Cream

Ingredients:

- 500 grams goat's cottage cheese

- 100 grams icing sugar

- 4 egg whites

- pinch of salt and drops lemon juice

Method:

Mix the goat's cheese with half the sugar till creamy. Beat egg whites on high speed with the salt and lemon juice, when soft peaks start forming add the rest of the icing sugar. Beat well, fold in with the cheese cream. Refrigerate till needed.

To assemble, make a hole in the cupcakes with an apple corer, soak the cupcakes with the chicory coffee (don't be shy!) and fill in with the cheese cream. Top with the cake topper and then pipe a dollop of cream. Sprinkle with Nesquik! Enjoy!

These were very much liked by my nephews and my co-workers, but on my first try, I was a bit sparse with the coffe soaking, so I'll be more indulgent next time!

Monday Munchies: Cottage Cheese Tiramisu

Good Monday everyone!


Days get a bit muddled when you're on vacation, but since the bf isn't I still know what day of the week I live in, even if he had to go to work yesterday, when it was a Sunday to show and discuss a presentation with his boss.


Today, I am sharing a super easy and delicious recipe, to make Monday a much bearable day. This one is an absolute favourite in my house, and the absolute winner when a dessert is requested. Just be warned, this tiramisu is NOT your regular tiramisu, it's even easier to make, but equally delicious! And even those that aren't big fans of cheese will love it!


Cottage Cheese Tiramisu

Ingredients:

- ½ kg cottage cheese

- 100 gr confectioners sugar

- 1 vanilla pod

- 200 gr sponge biscuits or ladyfingers

- 4 egg whites

- Pinch of salt

- A few drops of lemon juice

- 3 dl of black coffee

- 10 gr cocoa

Method:

- Mix the cottage cheese in a bowl with half the confectioners sugar till creamy and without lumps. Cut the vanilla pod open and add the seeds to the cheese and mix well.

- In another bowl beat the egg whites with the lemon & salt until fluffy, when the peaks start to form, add the rest of the confectioners sugar. You can use a whisk or electric mixer, though I recommend the electric mixer, for your hands sake!

- Fold the egg whites with the cheese mix carefully till well blended and reserve in the fridge.

- Pour the black coffee in a low & wide bowl and dip each sponge biscuit/ladyfinger quickly (make sure you don’t over do it, they could break). Place them lined in the bottom of a deep baking pan till you’ve covered all the bottom.

- Spread on top of them a layer of the cheese mix, on top of it another layer of dipped in coffee sponge biscuits, and to top it off a final layer of the cheese mix.

- Cover it with cling film and refrigerate for a minimum of 1 hour.

- Sift the cocoa on top of it when you’re going to serve it. Enjoy!