So here they are, tiramisu cupcakes!
makes 18 cupcakes
Recipe from Martha Stewart's Cupcake cookbook
1 1/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scrapped and reserved
4 Tbsp. or 1/2 stick unsalted butter, room temperature
3 whole eggs plus 3 yolks, room temperature
1 cup sugar
Preheat the oven to 325 F. Line a cupcake pan with liners and set aside until later.
In a medium bowl sift together the cake flour, salt and baking powder. Heat milk and vanilla bean pod and seeds in a small pan on medium heat just until the edges start to bubble. Remove from heat and whisk in the butter. Let the mixture stand for 15 minutes and then strain through a fine sieve to remove the vanilla bean pod (See pictures above). Set the milk aside until later.
Now, whisk together the eggs, both whole and yolks, and sugar. Set the bowl over a a pan of simmering water, kind of like a double broiler, and whisk until the sugar is dissolved and the eggs are warm. This took a few minutes and you will feel when the sugar is fully dissolved because the mixture becomes thinner and easier to whisk. Pour the mixture into your stand mixer bowl and whisk on high speed until the mixture is fluffy and pale yellow and holds a ribbon on its surface for a few seconds when the whisk is lifted (again see pictures above).
Fold the flour mixture into the eggs a little at a time, being very gentle as you mix them together. When all of the flour is incorporated, mix 1/2 cup of egg/flour mixture into the milk, to thicken it up and then gently fold it into the batter just until it is fully combined. Don't over mix it...you don't want to make the eggs loose their fluff.
Pour the batter into the 18 cupcake liners, filling each about 3/4 of the way full. Bake for 20 minutes, turning the pans once halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean. Let cool on a wire rack completely before finishing.
To finish, brush or spoon coffee mixture evenly over the top of the cupcakes. Use as much or as little as you feel is necessary...I didn't quite use all of mine. Let the coffee soak in for about half an hour and then top with a spoonful of the marscapone frosting, smoothed and sprinkle lightly with cocoa powder. Refrigerate until you are ready to serve them.
1/3 cup plus 1 Tbsp. espresso or strong coffee
1 ounce marsala (or substitute 1 tsp. rum or 1/2 tsp.rum extract)
1/4 cup sugar
Stir together the coffee or espresso, marsala or rum and sugar until the sugar if fully dissolved. Set aside for later. Be sure that the mixture is cool, not warm when you use it.
Makes about 2 cups
Recipe from the Martha Stewart Cupcakes cookbook
1 cup heavy cream
8 ounces, 1 pkg. marscapone cheese, room temperature
1/2 cup sifted powdered sugar
Using a mixer on medium speed, whisk cream until stiff peaks form. In a separate bowl, whisk together powdered sugar and cheese until smooth. Gently fold whipped cream into the marscapone mixture until completely incorporated. Use immediately.