Preheat oven to 325 degrees. 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 until
just 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.
Originally Submitted
1/22/2011
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