Back in December or so, I joined a group called MS Cupcakes Club, which is a group of bloggers who are baking their way through Martha Stewart’s Cupcakes cookbook. I’ve had this book for awhile, and have never had a chance to bake anything yet, so I was excited to have a chance to do so. Unfortunately, my morning sickness kicked in at the same time I joined, so I didn’t really bake at all until this month, which is the recipe I chose for Tiramisu Cupcakes. I would have had these posted yesterday, but we had some technical difficulties in our kitchen over the weekend (stuipd incessant rain…). I am a HUGE tiramisu fan and tend to order it for dessert whenever I get the chance. Surprisingly, I’ve never made tiramisu from scratch, so I thought these cupcakes would be a good place to start.
These cupcakes were delicious, but man does my kitchen look like a warzone after making these this evening! I found them to be quite complicated and time consuming to make, and I’m not 100% sure they were worth the effort. I mean, they were really good, but don’t quite compare to the real thing for me. These start off with scraped vanilla beans and the pods steeped in warm milk to impart the vanilla flavor. Then eggs, egg yolks, and sugar are combined and whisked over simmering water for awhile, thickened up until pale yellow with the stand mixer, then combined with the dry ingredients and steeped milk (after straining) to give you a yummy looking batter. Bake for 20 minutes, cool, then soak with a coffee/marsala wine/sugar syrup and let soak for 30 minutes. Top with a nice and light mascarpone/heavy cream/powdered sugar topping, and voila, tiramisu cupcakes!
As I said, we really enjoyed these, but for the effort, I will likely try making good old fashioned tiramisu next time I’m having a craving for it. You can see how the other bloggers joined these here. For our June cupcakes, we’ll be trying the Father’s Day Tee-Time Cupcakes, which I’m planning to make for the toddler’s third (!!!!!) birthday party.
1 1/4 cups cake flour
3/4 tsp baking powder
1/2 tsp coarse salt
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 Tbsp (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs, plus 3 egg yolks, room temperature
Coffee-Marsala Syrup (recipe follows)
Mascarpone Frosting (recipe follows)
Unsweetened cocoa powder, for dusting
Preheat oven to 325. 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.
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.
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 just until combined.
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.
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.
1/3 cup plus 1 Tbsp freshly brewed strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
1 cup heavy cream
8 ounces mascarpone cheese, at room temperature
1/2 cup confectioners’ sugar, sifted
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 until completely incorporated. Use immediately.
Source:From Martha Stewart’s Cupcakes, page 38, Frosting recipe on page 310