Skill required: Tiramisu Lover
Cupcakes:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
Icing:
2 packages 8 oz Mascarpone Cheese
1 Box Confectioners sugar
1 tablespoon pure vanilla extract
1/2 cup heavy cream
pinch sea salt
Tiramisu Glaze: (prepare when cupcakes have cooled)
1 cup espresso
1/4 cup (Ghiradelli) Dark Chocolate syrup
2 oz Kahlua
1/2 oz Myers Dark Rum or Brandy (I used Brandy)
1/3 cup sugar
Garnish: Cocoa Powder and chocolate shavings
1. Preheat oven to 350 degrees F. Line 2 12 cup muffin pans with muffin paper.
2. Sift together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg yolks one at a time, then stir in the vanilla.
5. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
6. Bake in the preheated oven for 15 to 24 minutes, or until tops spring back.
7. Let cool for thirty minutes. Then remove cupcakes from pan and let cool an additional 30 minutes.
8. While cupcakes are cooling, combine heavy cream, and mascarpone cheese in a large bowl and mix on low speed.
9. Add vanilla and salt.
10.Then slowly add confectioners sugar, allowing each sugar addition to throughly mix with the cheese mixture until all of the confectioner's sugar is gone. Put icing into a piping bag.
Glaze:
1. Prepare the glaze by melting the sugar into the hot espresso in a large mixing bowl with a whisk (by hand)
2. Add syrup, kahlua, and rum/brandy.
3. Take a straw or kabob stick and poke a small hole in the top of each cupcake.
4. With a spoon, ladle some of the glaze into the hole. Then dip the top of each cupcake into the glaze to ensure that it is evenly covered. It shouldn't be soggy - just covered enough that the cupcake looks light brown.
5. Pipe the icing onto each cupcake.
6. Lightly dust cupcakes with cocoa powder and top with espresso chocolate shavings.
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