Wednesday, February 6, 2008
I found a recipe for tiramisu cupcakes on Flickr a few months ago. They have been at the top of my list of things I am dying to make since! This weekend my mom and I made them together. They surpassed my expectations! This recipe will definitely be one I keep and make again and again.
I made a few very very small changes and clarifications to the recipe:
6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) untilblended.
To add remaining ingredients sift in flour on top of the whites (do not mix or fold yet!) then fold in egg yolk mixture combining flour and yolk mix to the whites at the same time. Make sure everything is thoroughly combined. Fill muffin cups 2/3 full.
Bake in a preheated oven at 350 degrees for 10-15 min or until done.
½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder or 7 teaspoons of instant coffee
In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
Use a fork or toothpick to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.
3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled
In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.