Today we are closing on our house and in celebration I want to post these awesome cupcakes. I made them for Mother’s Day, we had a house full of “moms” and I wanted to make something nice for them. I really enjoyed the cupcakes but they didn’t turn out exactly liked I had hoped for. I got a little distracted when they were baking and they ended up baking a little longer than they should have. Sadly, they were a little dry, but that was totally my fault. Even though they were a little dry, the flavor was great. I was a little hesitant about the amount of coffee-marsala syrup that gets put on the cupcakes. I thought for sure there was too much. I was mistaken, you need to make sure you get all that yummy syrup all over those cupcakes. Don’t worry about the cupcakes being too soggy, they won’t be. I am looking forward to making these again and making sure they get pulled out before they get overbaked.
Speaking of Mother’s Day, my sister-in-law celebrated her first Mother’s Day this year. My precious, beautiful, and talented niece Victoria is now 2 months old. For those who have been following my blog, she is the one we were throwing the baby shower for. I am just so thrilled to finally be able to introduce her to you. I am even more thrilled to start making her baby food, once it’s time for her to eat it. I do plan on blogging all about it.
Makes about 18 cupcakes
- 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 lengthwise, seeds scraped and reserved
- 4 tablespoons unsalted butter, at room temperature, cut into pieces
- 3 whole eggs plus 3 egg yolks, at room temperature
- 1 cup granulated sugar
- 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
- 1 ounce marsala
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- Unsweetened cocoa powder, for dusting
- 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.
- 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 ½ 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.
- Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
- Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.
- 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.
- To finish, pipe or dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.