Well I’ve tried to make Tiramisu before and ruined it completely. But take a look at this cupcake recipe from TheGrubDaily. Now this is something that I think I could handle. No mess of soaking cookies in coffee and all that other stuff. But I really enjoy this recipe because it ties everything together in a unique (and yummy) little package. She uses real vanilla bean in the cupcake batter, brushes the cupcake tops with marsala-coffee syrup and allows it to soak into the cupcakes, then dollops mascarpone frosting on top with a dusting of cocoa powder. All the elements are there!
Now this is not my picture–I haven’t made it yet–but isn’t that wonderful-looking?! I want to get a nice camera just to take pictures of food! 🙂 I’m going to plan to try to make these cupcakes this weekend, but there are a lot of ingredients I don’t have…like a vanilla bean. Wish me luck!
Makes about 18 cupcakes
- 1 ¼ cups cake flour (not self-rising), sifted
- ¾ teaspoon baking soda
- ½ teaspoon course salt (Kosher salt)
- ¼ cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (half stick) unsalted butter, room temperature, cu into pieces
- 3 whole large eggs, and 3 egg yolks, room temperature
- 1 cup sugar
Directions Cupcake Batter:
Preheat the oven to 325 degrees.
Line cupcake pans with cupcake liners. Sift together the cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles apprea around the edge (not a boil!). Remove from the heat. Whisk in the butter until melted, and let stand for 15 minutes. Strain the milk mixture through a fine sieve into a bowl, and discard the vanilla-bean pod.
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. The set the mixing bowl over a pan of simmering water, and continuously whisk by hand until sugar is dissolved (rub between fingers to check) and mixture is warm, about 3 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 (using ice cream scooper!), filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set (test with toothpick) 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 or most of 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.
Ingredient Marsala-Coffee Syrup:
- 1 ounce (shot) marsala wine
- ¼ cup sugar
- 1/3 cup + 1 Tablespoon freshly brewed strong coffee
Directions Marsala-Coffee Syrup:
Combine the ingredients in bowl and stir until sugar is dissolved.
Ingredients Mascarpone Frosting:
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- ½ cup confectioners’ sugar, sifted
Directions Mascarpone Frosting:
Beat the heavy cream with whisk attachment of electric mixer on medium speed, until stiff peaks form. Do not over beat or the cream will be grainy! In a separate bowl whisk together the mascarpone and confectioners’ sugar. Gently fold the whipped cream into the mascarpone mixture, until just combined. Use immediately.