Francesco's Kitchen Blog

January 14, 2010

Tiramisu Cupcake

Filed under: Uncategorized — Pandispagna @ 7:03 pm

I love cupcakes. They’re mini-wonders that satisfy an impulse craving without leaving too much guilt afterwards. I particularly like baking these treats as their aroma and taste always remind me of my home Country, Italy.

1+1/4 cups cake flour, sifted

3/4 teaspoon baking powder

1/2 teaspoon coarse salt

1/4 cup milk

1 vanilla bean, halved length-wise, seeds scraped and reserved

1/2 stick unsalted butter, room temperature

3 large whole eggs + 3 egg yolks, room temperature

1 cup sugar

Coffee/Marsala syrup:

1/3 cup + 1 tablespoon freshly brewed very strong coffee

1 oz marsala

1/4 cup sugar

Mascarpone frosting:

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

Preheat oven to 325°F. Line standard muffin tins with paper lines and set aside. 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 for 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 the 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 until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake 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.

Prepare the coffee/marsala syrup: stir together coffee, marsala and sugar, until sugar is dissolved. Let cool. Brush tops of cupcakes evenly with syrup. Repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

Prepare the mascarpone frosting: with an electric mixer on medium speed, whisk heavy cream until stiff peaks form (do not over-beat or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.

ollop frosting onto cupcakes. Refrigerate up to overnight in air-tight containers. Dust generously with cocoa powder just before serving.

Recipe from Martha Stewart’s Cupcakes


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