Tiramisu Cupcakes

This is a great recipe because it starts with a simple chocolate or vanilla cake box mix. Make the cupcakes according to the directions on the box.

Tiramisu Cupcakes
24 chocolate or vanilla cupcakes
1 cup strong coffee or espresso
2 cups heavy whipping cream
4 oz. mascarpone cheese
4 oz. cream cheese
1/2 cup confectionery sugar

Poke holes all the way down in the cakes, 7 or 8 times with a toothpick, and drizzle them each with about one Tbsp. of very strong coffee - unsweetened.

In a mixing bowl, whip two cups of whipping cream until stiff peak stage. Set aside.

In another mixing bowl, cream together the mascarpone cheese, cream cheese, and powdered sugar. Fold in the whipped cream, until blended, but still lofty.

Bag icing into a decorator bag (or ziploc bag with one corner snipped off), and pipe on to each cupcake.

Grate a small bit dark chocolate over each cupcake. They hold up very well in the fridge too - I've kept them for two days - if they don't get eaten!

Quick Fresh Blueberry Pie

1/2 cup white sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh blueberries
pastry for a 9 inch double crust pie



Preheat oven to 425 degrees. Mix first four ingredients, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust; cover with top crust, latticing if desired. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown (cover edges with foil if starting to overbrown). If desired, sprinkle with sugar when hot from the oven.