TWD: "Tiramisu" Cupcake Cones for Cinco de Mayo
You may very well be looking at these pictures and wondering what on Earth happened to this week’s Tiramisu Cake for Tuesdays with Dorie chosen by Megan at My Baking Adventures.
Well, here is my story, and I’m sticking to it. I have several ‘good’ reasons why I deviated so very, very far from the original recipe. 1) We don’t do coffee at our house really of any kind, 2) May 5th is Cinco de Mayo, which though it is actually a Mexican holiday, is widely celebrated here in Utah due to our large Latino community and today my son’s school is even doing a program – including singing and dancing, much to my macho five year old’s chagrin.
I already did a cake where I substituted out the espresso syrup and made a hot cocoa version, I decided to make the cake for the Tiramisu, which Dorie mentions in the introduction is a basic yellow cake recipe. I was excited to find this out because I have been looking for a good, from scratch, yellow cake for a while now. I wasn’t disappointed with this recipe – the cake was perfect. I did however make just a half batch which gave me about a baker’s dozen of cupcake cones. I had to adjust some of the measurements for the recipe to cut it in half, but it worked like a charm.
For the frosting, and to reflect my Cinco de Mayo celebration, I made a light whipped chocolate ganache with some cinnamon and Ancho chili powder for just a tiny hint of spice in the chocolate. You could also still make the creamy frosting for the Tiramisu recipe and use that to fill these cupcake cones or to frost them, then sprinkle with cocoa and make your own Tiramisu cupcake cones inspired by Italy instead of Mexico.
For my versions of the recipes for the cupcake cones and the frosting, you can visit my page on Examiner.com.
To see some actual Tiramisu Cakes, I suggest you visit the other Tuesdays with Dorie crew and find out what the recipe is really like.
Next post: Chocolate Mousse