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Tiramisu Cupcakes

December 7, 2011

I wanted to try these cupcakes since I already had an open bottle of Marsala for the Chicken Marsala. They are good cupcakes, but they take a long time to make. I’d say they’re worth it if you have a lot of time on your hands, but I wouldn’t make them very often…

Tiramisu Cupcakes

1 1/4 cups cake flour, sifted
3/4 tsp baking powder
1/2 tsp coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 Tbsp unsalted butter, room temperature and cut into pieces
3 eggs plus 3 egg yolks, room temperature
1 cup sugar

1/3 cup plus 1 Tbsp freshly brewed espresso (or very strong coffee)
1 ounce marsala
1/4 cup sugar
1 cup heavy whipping cream

8 ounces mascarpone cheese, room temperature
1/2 cup icing sugar, sifted
cocoa powder, for dusting

Sift together flour, baking powder and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just till bubbles appear around the edge. Remove from heat. Whisk in butter until melted. Let stand 15 min. Strain mixture through a fine sieve into a bowl and discard vanilla-bean pod.

Combine eggs, yolks, and sugar and mix together with electric mixer on medium speed. Place mixing bowl over a pan of simmering water and whisk by hand until sugar is dissolved and mixture is warm, about 6 min. Remove from heat and mix on high speed until fluffy, pale yellow, and thick enough that when the whisk is lifted a ribbon remains on the surface for a few seconds.

Gently fold flour mixture into egg mixture one third at a time. Mix thoroughly. Stir 1/2 cup batter into milk mixture to thicken then fold milk mixture into the batter until just combined.

Line muffin tins with paper liners and fill 3/4 full. Bake at 325 degrees F for about 20 minutes, until centers are completely set and edges are light golden brown. Cool completely.

Stir together hot espresso, marsala, and sugar until sugar is dissolved. Let cool. Brush tops of cupcakes with coffee-marsala syrup, repeating until all the syrup has been used. Allow cupcakes to absorb liquid for 30 min.

Whisk heavy cream with electric mixer on medium speed until stiff peaks form. In another bowl, mix mascarpone and icing sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Dollop frosting onto cupcakes and dust with cocoa powder.

(Recipe adapted from Martha Stewart’s Cupcakes)


From → Desserts

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