And now I feel the need to explain.
I love tiramisu (who doesn’t?)
Especially in cupcake form.
Irresistible.
Totally.
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| Tiramisu Cupcake |
A long time ago, I was this lady who could barely look at tiramisu to someone who bakes and eats like crazy. This is one of my favorites dessert and trust me, I love trying new things.
To resemble the coffee-soaked ladyfingers, brush the coffee/Marsala syrup on the warm cupcakes. This way the syrup will be absorbed effortlessly by the cupcakes with just a perfect amount.
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| Tiramisu Cupcake |
Tiramisu Cupcakes
Adapted from: Martha Stewart
Yield: 18 cupcakes
For the cupcakes:
- 1 ¼ cups cake flour (not self-rising), sifted
- ¾ teaspoon baking powder
- ½ teaspoon coarse salt
- ¼ cup milk
- 4 tablespoons (½ stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
For the Coffee-Marsala Syrup
- ⅓ cup plus 1 tablespoon freshly brewed very strong coffee
- 1 ounce Marsala (can be bought at liquor stores)
- ¼ cup sugar
For the Cream Cheese Frosting:
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- ½ cup confectioners’ sugar, sifted
For the Cupcakes:
① Sift or dry whisk cake flour, baking powder, and salt. Heat milk just until bubbles appears around the edge add in butter until melted. Let milk mixture cool.
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| Add the butter |
② Set a mixing bowl over a pan of simmering water. With an electric mixer, mix eggs, yolks, and sugar until just sugar is dissolved and the mixture is smooth (no grainy texture felt) and warm which is about 6 minutes. Remove bowl from heat.
③ With an electric mixer, whisk until mixture is fluffy, thick and is pale yellow. Fold flour mixture into the egg mixture in three batches.
④ Stir ½ cup of the batter into the milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
⑤ Bake until golden brown, about 15-18 minutes at 325F.
For the Coffee-Marsala Syrup
① To make the Coffee-Marsala Syrup, combine all ingredients together until sugar is dissolved.
② Brush the cupcakes with syrup while still warm. Let them cool.
For the Frosting:
① Whisk heavy cream until stiff peaks form.
② In a separate bowl, mix together cream cheese and confectioners’ sugar until smooth.
③ Gently fold whipped cream into cream cheese mixture until well combined. Use immediately.
④ Pipe frosting onto the cooled cupcakes. Sprinkle cocoa on top for extra chocolate-y goodness and enjoy.
Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.