Tiramisu Cupcakes!

So I've been in the mood to bake cupcakes! So I got on the web and searched for a good cupcake recipe.  Now I know the way that makes sense when baking cupcakes is to just use a cake recipe and throw them in the oven...but if anyone really knows me, I'm kind of a snob when it comes to baking...I highly prefer doing it by hand, it ALWAYS tastes better than the crap out of the box. So anyways my search for cupcake recipe...I found a link to Martha Stewart's website (click to go to the actual website) that had her best cupcake recipe.  While looking I found a recipe for tiramisu cupcakes!! Tiramisu is my absolute FAVORITE dessert...so I HAD to make them! So I made sure I had everything and started making them! The picture below is also one from Martha's website (my kitchen was too much of a mess to take pictures...I am not a neat cook, it usually looks like a 5 year old tried to make cookies, I don't want anyone thinking my kitchen is nasty haha).

Here's the recipe:

  • 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
  • Mascarpone frosting
  • Unsweetened cocoa powder, for dusting

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.  
The recipes for the Coffee-Marsala syrup recipe is as follows

  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala
  • 1/4 cup sugar

Directions

  1. Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
The Mascarpone Frosting

Ingredients

Makes about 2 cups
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted

Directions

  1. 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.
Now my opinion on these lovely cupcakes are that they aren't exactly like tiramisu, but they're pretty close.  They're close enough to make me happy.  I didn't use the marsala in the syrup because I didn't have any.  They were good enough without it, but I think they would be a lot better with it (which is probably why the recipe calls for it).  I would definatly make them again and in the syrup use less sugar, a stronger coffee (espresso would have been better but I didn't feel like making any...), and actually use marsala.  I def recommend these cupcakes!! Have fun making them!!!

XOXO,
Kathy

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