This is one of Martha Stewart's recipes so you know it's delicious! I had them at a friend's bridal shower and had to make them for myself....so good!
1 1/4 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 vanilla bean, halfed and seed scraped
4 Tablespoons butter, room temp., cut into pieces
3 whole eggs plus 3 egg yolks, room temp.
1 cup white sugar
Coffee-Marsala Syrup (recipe below)
Mascarpone Frosting (recipe below)
Preheat oven to 325 degrees. Makes 18 cupcakes. Line muffin tins. Sift flour, baking powder, and salt together. Heat milk and vanilla bean pod and seeds in small saucepan over medium heat just until it bubbles around the edges. Remove from heat. Whisk in butter until melted and let stand for about 15 minutes. Strain milk mixture through a sieve into a bowl and discard bean pod.
With a mixer on medium speed, whisk together whole eggs, yolks and sugar. Set the mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm. Remove from heat. With a mixer on high, whisk until mixture is fluffy and pale yellow, thick enough to hold a ribbon on the surface for a few seconds when whisk is lifted.
gently fold flour mixture into egg mixture in three batches. Stir 1/2 cup batter into strained milk mixture to thicken - then fold milk mixture into the remaining batter until combined.
Divide batter evenly into lined muffin tins about 3/4 full. Bake- rotating muffin pan halfway through bake time, bake until centers are set and edges are light brown, about 20 minutes. Cool cupcakes completely before removing from pan.
Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all the syrup is used. Let the cupcakes absorb the syrup for about 30 minutes. Dollop the marscarpone frosting onto the cupcakes and refrigerate up to overnight in an airtight container. Dust with cocoa powder before serving.
Coffee- Marsala Syrup:
1/3 cup plus 1 Tablespoon freshly brewed strong coffee(or espresso)
1 ounce marsala
1/4 cup sugar
Stir together all ingredients until sugar is dissolved. Let cool.
1 cup heavy cream
8 ounces marscarpone cheese, room temp.
1/2 cup powdered sugar, sifted
With electric mixer on medium, whisk cream until stiff peaks form (don't overbeat or mixture will be grainy.)In another bowl, whisk marscarpone and powdered sugar together until smooth. Gently fold whipped cream into marscarpone mixture until completely mixed. Use right away!
Once again this recipe came from marthastewart.com and is YUMMY!!! Never thought to make tiramisu cupcakes before!