Classic tiramisu is one of my boys favorite dessert, even Cass who doesn't like coffee flavored desserts loves tiramisu. So, Brandon was asking for a wile now when are we going to try the tiramisu cupcakes?
Translation! Mom when are YOU going to make the tiramisu cupcakes?
Well, finally the day arrived when the tiramisu cupcakes got their turn. Needless to say these were devoured that very afternoon. I got to taste one myself, and I have to say they were delicious, probably they would have taste better if given the chance to rest in the fridge for 2 or 3 hours, but no chance with my boys. Makes 18 cupcakes. The recipe is from Martha Stewart's Cupcakes book.
1 1/4 cups cake flour ( not self rising)
3/4 tsp baking powder
1/2 tsp sea salt
1/4 cup milk
1 vanilla bean split length wise, seed scraped and reserved
4 tbsp unsalted butter room temperature cut into pieces ( 1/2 stick)
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
coffee marsala syrup ( recipe follows)
1/3 cup strong espresso
1 once marsala
1/4 cup sugar.
mascarpone frosting ( recipe follows)
1 cup heavy cream
8 ounces mascarpone cheese room temperature
1/2 cup confectioners sugar sifted
Unsweetened cocoa powder, for dusting.
Preheat the oven to 325˚F. Line standard tins with paper liners, and set aside.
Sift together the flour, baking powder, and salt.
Split the vanilla bean and scrape the seeds.
Heat the milk, vanilla pod and seeds in a small saucepan over medium heat just until bubbles appear.
Remove from heat and add butter whisk until melted. Let rest for 15 minutes. Strain the milk mixture thru a fine sieve into a bowl and discard pod.
With a mixer on medium speed whisk together the eggs, eggs yolks and sugar. Set the mixing bowl over a pan of simmering water and whisk by hand until the sugar has dissolved and the mixture is warm ( about 5-6 minutes). Remove the bowl from heat.
With an electric mixer on high speed whisk until mixture is fluffy, and pale yellow, and thick enough to hold a ribbon on the surface for several seconds.
Gently but thoroughly fold flour mixture into the egg mixture in three batches.
Stir 1 cup of batter into the strained milk mixture to thicken. Fold the milk mixture into the remaining batter until until just combined.
Divide the batter evenly between the prepared tins. Bake, rotating tins, for 20 minutes or until golden brown.
To make the coffee-marsala syrup.
Stir together coffee, marsala and sugar until very well combined.
Transfer tins to wire rack to cool completely before removing the cupcakes.
Brush the cupcakes with the syrup. Repeat until all the syrup has been used. Allow the cupcakes to absorb the syrup for 30 minutes.
To make the frosting.
Whisk mascarpone and icing sugar ( confectioners sugar) until smooth.
Beat the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone cheese until completely incorporated.
Decorate the cupcakes with dollops of frosting, and dust with cocoa.