Tiramisu Cupcakes turned into Kahlua Cupcakes with 7-Minute Frosting

Crap... CRAP CRAP CRAP! To make a long story short: I voted for Black Forest. Tiramisú won. The Tiramisú Cream thing didn't turn out well at all. I ended up turning them into Kahlúa Cupcakes with 7-Minute Frosting. Here's the long version...

ingredients for Kahlúa Cupcakes (the base for Tiramisú Cupcakes) beating egg whites...
...to soft peaks
folding egg whites into the batter
the finished smooth batter
1/2 full and ready for the oven

The cupcakes came out great...

Here's where it got irritating... The original Tiramisú Cupcake called for making Tiramisú Cream using raw egg yolks and whites along with mascarpone cheese. I didn't really want to use raw eggs, so I decided to make a whipped cream/mascarpone topping instead. As you can see, it didn't look very appetizing, and it was too thin to put on the cupcakes.

So... I decided to use the original Tiramisú Cream recipe even though it meant using raw eggs. I wanted to at least give it a try. (The recipe is at the bottom of the post if anyone else wants to attempt this.)

I whipped egg whites to stiff peaks.

I whipped egg yolks and sugar until fluffy, then added 8 ounces of cream cheese.
I folded the whites into the cheese mixture.
...ONCE AGAIN... SOUP!!

Then I just said eff it and made an adapted version of the 7-Minute Frosting from the "White Mountain Chocolate Cupcakes" recipe in Cupcakes! by Elinor Klivans.

Here are the cupcakes in the cupcake carrier I got for my birthday. It's from the ABC Catalog.After 2 failed frosting attempts, my boyfriend came over and cheered me up by telling me how good the 7-Minute Frosting was! Then I went in my room and found my cat sleeping and looking cuter than ever!

Cupcake recipe can be found in the post for Kahlúa and Cream Cupcakes.

Tiramisú Cream

recipe from Crazy About Cupcakes by Krystina Castella.

3 large eggs, separated
4 tablespoons granulated sugar
8 ounces mascarpone cheese or cream cheese
2 tablespoons Kahlúa or amaretto

1. With an electric mixer on medium-high speed beat the egg yolks with sugar until fluffy. Add the cheese and beat until smooth. Stir in the liqueur.

2. In a separate bowl with clean beaters mix the egg whites until shiny stiff peaks form.

3. Fold the egg whites into the cheese mixture until well blended.

7-Minute Frosting

recipe adapted from Cupcakes! by Elinor Klivans.

1 1/4 cups granulated sugar

1/3 cup water

3 large egg whites

1/4 teaspoon cream of tartar

1 tablespoon Kahlúa

1. Put the sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler with at least a 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute.

2. Put the bowl over, but not touching, a saucepan of barely simmering water. The top container should sit firmly over the pan of hot water.

3. Beat on high speed until the frosting forms a soft peak that stands straight up when the beaters are lifted, about 7 minutes.

4. Remove the bowl from the water, add the Kahlúa, and continue beating for 2 minutes to further thicken the frosting.