Day 24 – Countdown to Christmas – Tiramisu Cupcakes
December 24th, 2011 | 
Author: There is something about even saying the word “Tiramisu” that sounds elegant and pristine. It just exudes class and fancy schmancy-ness.
While I’m not a coffee fan at all (trust me I wish I were as I LOOOOOOOOOOOVE the smell of it) Mr. Fantabulous is. Let us go put on our tuxedo and ball gown and be all hoity toity! LOL
| Day 24 – Countdown to Christmas – Tiramisu Cupcakes |
Author:
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Ingredients
Cupcake
- 1 1/4 cups cake flour, sifted
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup whole milk
- 2 tsp vanilla bean paste or 1 vanilla bean pod, split lengthwise with the seeds scraped out
- 4 Tbl unsalted butter
- 3 large eggs + 3 egg yolks, at room temp
- 1 cup sugar
Coffee Syrup
- 3/8 cup espresso
- 1/4 cup sugar
- For the frosting
- 1 cup heavy cream
- 8oz mascarpone
- 1 tsp vanilla bean paste
- 1/2 cup powdered sugar
- Unsweetened cocoa powder, for dusting
- Espresso beans, for garnish
Instructions
- Preheat oven to 325.
- Line two muffin pans with foil liners (18 total). Use foil liners as paper ones will get too soggy after you pour the coffee syrup on them.
- Spray the tops of the muffin pan.
- Whisk flour, baking powder and salt together in a bowl and set aside.
- Heat the milk, butter, vanilla bean paste for 15 second intervals until butter is melted.
- In the bowl of your stand mixer, whisk the eggs, egg yolks, and sugar on high speed.
- Whisk mixture until pale, fluffy and thick enough to hold a ribbon on the surface for several seconds when the whisk is lifted.
- Switch to the paddle attachment (if using an electric mixture, just fold in the ingredients by hand with a rubber spatula).
- With the mixer set on low, add flour mixture and slowly add the milk mixture, mixing until just combined.
- Fill muffin tins 3/4 full.
- Bake 15-20 minutes, until lightly browned and a skewer comes out clean.
- Let sit in pan until just warm to the touch.
- Using a knife, poke 4-5 holes in each cupcake (you want to give the syrup a way to travel down the cupcake but you don’t want to tear up the cupcake).
- To make the Coffee syrup: Mix coffee and sugar until the sugar has dissolved.
- Using a pastry brush, brush the tops of the cupcakes, letting the first round soak in completely before making another pass.
- Repeat until all of the syrup has been used.
- Make the frosting: With the whisk attachment, whip the cream on high until stiff peaks just form.
- Add the mascarpone, powdered sugar, and vanilla and whisk on medium-high for 1-2 minutes.
- Frost cupcakes when they have completely cooled. Garnish with a dusting of cocoa powdered and coffee beans.
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