I’m having a cupcake addiction right now. With Martha Stewart’s release of her new book where she’s been featuring cupcakes on her show, to trying new recipes I’ve got stock piled at home. I just love them! Everyone says “oh that cake looks so rich I just want a tiny tiny piece”, yet hand them the same thing made into a cupcake and they won’t reject you. Tiramisu is one of my favorite desserts and I’ve found it’s really hard to find a good one when we go out to eat. Too bland, too sweet, too much coffee, too much cocoa powder, the list goes on. This cupcake is one of the best and taste like the real thing for not using lady fingers, I’m in shock. I did doubt Martha I have to admit when she had used so much coffee-marsala syrup to soak in the cupcake. Once again I get slapped on the wrist for doubting her. You have to use it all other wise the cake is so dense that you’ll be soaking it in your cup of coffee later if you don’t use all the syrup. It may seem like a lot, but it’s really worth the soak. This dessert will impress your guest for sure I hope you give them a try.
P.S. I’m nominated for tastiest blog so please click on the logo on the far right of my site and vote for me!!!

Tiramisu Cupcakes
(Adapted from Martha Stewart)
Makes 18
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup (I used Kahlua instead)
Mascarpone Frosting (see below)
Unsweetened cocoa powder, for dusting
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt.
Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat.
Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat.

With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Mascarpone Frosting

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
In another bowl, whisk together mascarpone and confectioners’ sugar until smooth.
Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

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