HAPPY 100!

Tiramisu Toffee Cupcakes!
Tiramisu Toffee Cupcakes!

What better way to celebrate my 100th post than with cupcakes??

It’s been a pleasure blogging for y’all! I know I’m kind of schitzo and can’t exactly nail down what this blog is really about. It started as a shoe and fashion blog. Then I realized that there’s more to life (and my life, specificially) than just lovely footwear (although that doesn’t hurt). Over the last 100 posts, you’ve gotten a glimpse into my life, from movies and music to fashion and food and anthropology and art. Thanks for giving me a place for my words!

But now to the important part…these darn cupcakes! (Consequently, it’s also Thursday, so what a lovely TiLT, yeah?)

This weekend, my family is hosting a pretty big family get-together. It started as something pretty small, and then escalated to the point where the older siblings and the younger cousins have to go two separate places for dinner! Everyone will be at our home for dessert, though, and my mom being the awesome Italian she is, wants to have the afterparty be Italian themed. She’s already made the biscotti and S-cookies (I need to learn how to make those sometime soon!), she’s bought the berry gelato, and she’s making a few Tiramisu Toffee Tortes. I actually suggested she make tiramisu, and she pulled out this recipe instead, and it seemed pretty easy.

The party’s not until Saturday, but we all wanted a small tasty taste, so I volunteered to make a doctored-up version in cupcake form.

For the purpose of the post, I did a half-fast frosting with Cool Whip, and isn’t fluffy as a result (it turned out more like a glaze), and it clearly doesn’t have frosting at the center, but it was really, really good.

If you’re interested, here’s the recipe:

Cooling cupcakes.
Cooling cupcakes.

Tiramisu Toffee Torte

CAKE INGREDIENTS:
* 1 package (18-1/4 ounces) white cake mix
* 1 cup strong brewed coffee, room temperature
* 4 egg whites
* 4 Heath candy bars (1.4 ounces each), chopped
FROSTING INGREDIENTS:
* 4 ounces cream cheese, softened
* 2/3 cup sugar
* 1/3 cup chocolate syrup
* 2 teaspoons vanilla extract
* 2 cups heavy whipping cream
* 6 tablespoons strong brewed coffee, room temperature
* 1 Heath candy bar (1.4 ounces), chopped

DIRECTIONS:
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.
For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Yield: 12-14 servings.

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Published by

Danielle

Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

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