Fragola Tiramisu olio d'oliva Gelato Tortatina
(Strawberry Tiramisu Olive Oil Gelato Cupcake)
*Brown sugar cupcake soaked in Grand Marnier
*Fresh summer strawberries splashed with grand marnier
*Olive oil gelato
*And strawberry vanilla bean whipped cream
This cupcake has been custom made from the heart for the May 2009 Ice cream Cupcake Roundup hosted by the wonderful- Stef from Cupcake Project and Tina & Bethany from Scoopalicious.
THANK YOU STEF, TINA, AND BETHANY!
What could be better than launching summer off to a great start with your Ice cream cupcake round up. This is my favorite blog event of all time. I hope it continues for many years to come and I can't wait to see what everyone makes, it's going to really awesome.
Just making a decision on what I was going to make was a huge challenge. I couldn't stop the many combo ideas streaming through my head and I was starting to go off the deep end. Over ice cream cupcakes? YES! It happens people. Some how I ended up making the cupcake you see.
Below are the recipes. . .
Brown Sugar Cupcake
(Yields 6 regular-size cupcakes)
1 stick unsalted butter, room temp
1/2 cup brown sugar
1 large egg
1 tbs vanilla bean paste
3/4 cup cake flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup milk
-Preheat oven at 350 degrees F
-Beat butter and sugar until super fluffy
-Add egg and vanilla
-In a separate bowl whisk dry ingredients and set aside
-Mix in the flour mixture and then the milk
-Spoon in to cupcake papers 3/4 of the way and bake for 15-20 minutes depending on your size of cupcake.
Orange Honey Mascarpone
1 8oz container mascarpone cheese
2 tbs honey
1 tbs orange juice squeezed from an orange
-Mix all ingredients together until smooth
-Fill a pastry bag with the mixture and store in fridge until ready to fill cupcakes
(or you can use a baggie with tip cut off)
Olive Oil Gelato
3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup extra virgin olive oil
-Whisk milk and cream in a saucepan over medium heat until bubbles are around the pan edges
-Meanwhile whisk egg yolks and sugar on high-speed until thick and tripled in volume (5 mins)
-Add olive oil and mix on medium speed
-Slowly add 2 cups of hot milk mixture 1/4 cup at a time
-Then put all back into saucepan over medium-low heat, whisking constantly until mixture coats the back of a spoon (15 mins)
-Strain custard with a sieve into a bowl, let cool to room temp by placing it in a larger bowl filled with ice water, then cover and refrigerate at least 2 hours
-When ready transfer custard into your automatic ice cream churner.
-If needed you can transfer the gelato to a chilled bowl and cover with plastic wrap for a couple hours. In my experience homemade ice cream starts to get rock-hard after leaving it in the freezer for more than 24 hours.
Fresh strawberries in Grand Marnier
-Slice 1 cup strawberries when ready to assemble and serve your cupcakes.
-Drizzle 3 tbs Grand Marnier over the strawberry slices and toss lightly.
Vanilla Bean Stawberry Whipped Cream
1 cup whipping cream
1/4 cup powder sugar
1 tbs vanilla bean paste
1/4 cup chopped then mushed strawberries
-Chill steel bowl and beater whisks for at least a 1/2 hour
-Cut strawberries in small pieces and then mush with a spoon, set aside
-Whip cream in steel bowl until soft peaks
-Then add powder sugar, vanilla bean paste and strawberries