Tiramisu cupcakes were one of the more challenging recipes I've tried since it incorporates different techniques I hadn't used in baking before. This recipe certainly requires a bit more time than your usual vanilla, chocolate or red velvet cupcakes and I had a hard time finding some of the ingredients (e.g. Mascarpone Cheese for the frosting).
Ingredients
For the Cupcake:
- 1 1/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 3 teaspoons of vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter at room temperature
- 3 large egg yolks (room temperature
- 3 whole eggs (room temperature)
- 1 1/2 cup sugar
For the Syrup:
- 1/3 cup + 1 tablespoon of strongly brewed coffee
- 2 tablespoons of kahlua or marsala (I chose kahlua for this recipe) t
- 1/4 cup sugar
See the Marscapone Frosting Recipe.
Instructions
Cupcake:
Preheat oven to 325 degrees Farenheit
1. Dry Mixture: Start with mixing your dry ingredients: cake flour, baking powder and salt. Set aside.
2. Wet Mixture: Beat whole eggs, egg yolks and sugar together on medium speed. Place the mixing bowl over simmering water to warm up the mixture for approximately 6 minutes. Then beat this wet mixture on high speed until the mixture "ribbons" for a few seconds when falling off the paddle.
"Ribboning of an egg yolk" mixture refers to how mixture falls off the whisk attachment and creates a "ribbon" that rests on the surface of the mixture for a few seconds before sinking in. To achieve this texture, you have to beat the egg yolk mixture on high speed until fluffy and "foamy". If it is not beat enough, you won't achieve the "ribbon" effect".
3. Vanilla Mixture: Heat milk and vanilla extract until small bubbles appear on the edges in a small sauce pan. Remove from heat, whisk in butter until melted. Let stand for 15 minutes.
4. Fold flour mixture into egg mixture in three batches.
Note: Folding is much gentler than stirring.
5. Stir half a cup of batter into the milk mixture to thicken. Then pour milk mixture in batter.
6. Spoon your mixture into paper lined muffin cups.
7. Bake for 20 minutes or until cake tester comes out clean. Allow to cool before brushing on syrup.
Syrup:
1. Stir together all ingredients until sugar is dissolved.
Step-by-Step Illustrated Instructions
1. Dry Mixture: Start with mixing your dry ingredients: cake flour, baking powder and salt. Set aside.
2. Wet Mixture: Beat whole eggs, egg yolks and sugar together on medium speed. Place the mixing bowl over simmering water to warm up the mixture for approximately 6 minutes. Then beat this wet mixture on high speed until the mixture "ribbons" for a few seconds when falling off the paddle.
"Ribboning of an egg yolk" mixture refers to how mixture falls off the whisk attachment and creates a "ribbon" that rests on the surface of the mixture for a few seconds before sinking in. To achieve this texture, you have to beat the egg yolk mixture on high speed until fluffy and "foamy". If it is not beat enough, you won't achieve the "ribbon" effect".
3. Vanilla Mixture: Heat milk and vanilla extract until small bubbles appear on the edges in a small sauce pan. Remove from heat, whisk in butter until melted. Let stand for 15 minutes.
4. Fold flour mixture into egg mixture in three batches.
Note: Folding is much gentler than stirring.
5. Stir half a cup of batter into the milk mixture to thicken.
Then pour milk mixture in batter.
Fold mixtures together:
6. Spoon your mixture into paper lined muffin cups.
7. Bake for 20 minutes or until cake tester comes out clean. Allow to cool before brushing on syrup.
8. Once baked, in a separate bowl stir together coffee, kahlua and sugar until sugar is dissolved. Brush onto your cupcakes until all of the syrup is used.
9. Use the Mascarpone Frosting Recipe to ice your cupcakes.
10. Sprinkle with cocoa powder for effect.
And you're done!
9. Use the Mascarpone Frosting Recipe to ice your cupcakes.
10. Sprinkle with cocoa powder for effect.
And you're done!
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