Please leave me your e-mail when you comment so I can send you a coupon for a FREE Cupcake as a thank you on behalf of Frostings Cupcakery for voting them People’s Choice for “Vancouver’s BEST Cupcake”!
Thank you all for attending Vancouver’s 1st Cupcake Challenge presented by myself – Follow Me Foodie and Nicole from Nicole Marie Events. We appreciate your support and hope to see you at future food events!
As a thank you I’d like to give you the recipe for one of my favourite cupcakes: Tiramisu cupcakes!
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- Unsweetened cocoa powder, for dusting
- 1/3 cup plus 1 tablespoon freshly brewed very strong coffee
- 1 ounce Kahlua
- 1/4 cup sugar
- Stir together coffee, Kahlua, and sugar until sugar is dissolved. Let cool.
Makes about 2 cups
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- 1/2 the seed from a vanilla bean
- 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, confectioners’ sugar, and vanilla bean seeds until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
- 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-Kahlua 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.
This recipe is from Martha Stewart’s Tiramisu Cupcakes, however I’ve added a couple of my own twists.