Tiramisu Cupcakes







This is a cupcake version of the tiramisu dessert. The cupcakes are like lady fingers- sponge cake that is extremely soft and light. This recipe made 22 cupcakes. Before frosting, I would recommend taking them out of the cupcake tin so that it’s easier to pick up later. To soak the cupcakes, I opted to follow the Tiramisu Cupcake recipe from King Arthur Flour (see bottom).


TIRAMISU CUPCAKES (~from browneyedbaker.com)


Cupcakes that taste like the classic Italian dessert

INGREDIENTS:


FOR THE CUPCAKES:


·              1¼ cups cake flour (not self-rising, sifted)

·              ¾ teaspoon baking powder

·              ½ teaspoon coarse salt

·              ¼ cup milk

·              1 vanilla bean (halved lengthwise, seeds scraped and reserved) (1-2 teaspoons?)

·              4 tablespoons unsalted butter (at room temperature, cut into pieces)

·              3 whole eggs plus 3 egg yolks (at room temperature)

·              1 cup granulated sugar

FOR THE COFFEE-MARSALA SYRUP:


·              1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)

·              1 ounce marsala wine  

·             ¼ cup granulated sugar

FOR THE MASCARPONE FROSTING:


·              1 cup heavy cream

·              8 ounces mascarpone cheese (room temperature)

·              ½ cup confectioners' sugar (sifted)

·             Unsweetened cocoa powder (for dusting)


DIRECTIONS:


1.      1. Preheat oven to 325 degrees F. 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.

2.      2. 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.

3.      3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4.      4. 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.

5.      5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

6.      6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

7.      7. Make frosting: 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 mixture until completely incorporated. Use immediately.

8.      8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.



Tiramisu Cupcakes (~on King Arthur flour’s website)

By Gwen Adams

Ingredients


Cupcakes

  • 1 3/4 cups (361g) sugar
  • 3/4 cup (170g) unsalted butter, at room temperature, at least 65°F
  • 3 large eggs, at room temperature
  • 3 tablespoons (43g) vanilla extract
  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (227g) whole milk, at room temperature

Soak

  • 3 tablespoons (43g) coffee liqueur (used 2 tablespoons)
  • 2 tablespoons (14g) espresso powder
  • 3 tablespoons (35g) sugar
  • 3/4 cup (170g) hot water

Frosting

  • 2 cups (454g) heavy cream
  • 4 teaspoons Instant ClearJel
  • 2/3 cup (71g) confectioners' sugar
  • 1/2 cup (113g) Amaretto liqueur
  • 1 cup (227g) mascarpone cheese

Garnish


Instructions


1.      Preheat the oven to 350°F.

2.      To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy.

3.      Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.

4.      In a separate bowl, whisk together the flour, baking powder, and salt.

5.      Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.

6.      Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.

7.      Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.

8.      To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.

9.      Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in.

10.   To make the frosting: Beat the whipping cream until medium peaks form.

11.   Whisk together the confectioners' sugar and ClearJel, and slowly add to the whipped cream along with the Amaretto.

12.   Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn't take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy.

13.   Pipe the frosting over the cupcakes, then dust with cocoa and top with a bean, if you have it. Chill until ready to serve.

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