Tiramisu Cupcakes

Ingredients

Flour 1.2 cups

Baking powder 3/4 tsp

Salt 3/4 tsp

Milk 1/4 cup

Vanilla pod 1

Butter 4 tbsp

Eggs 3

Egg yolk 3

Sugar 1 cup

For the syrup:

Espresso 1/3 cup

Madeira 30 ml

Sugar 1/4 cup

For the frosting:

35% heavy cream 1 cup

Mascarpone cheese 225 g

Icing sugar 1/2 cup

Cocoa powder

Preheat the oven to 160°C (325°F) and line muffin tins with parchment paper. Mix the flour, baking powder, and juice. Heat the milk, vanilla bean, and seeds over medium heat, bringing them almost to a boil. Remove from heat and whisk in the butter, stirring until completely melted. Let sit for 15 minutes.

Strain the milk-butter mixture through cheesecloth and discard the vanilla bean. Using a mixer, beat the eggs, yolks, and sugar. Place this mixture in a double boiler and stir with a spoon until the sugar is completely dissolved (the mixture should also be heated through – about 6 minutes). Remove from heat and whisk again with a mixer until light yellow.

Gently fold the flour mixture into the egg mixture in three or four stages. Stir, then gradually pour in the milk-butter mixture. Knead the batter and pour it into the prepared cupcake tins, filling each 3/4 full. Bake until light brown, about 20 minutes. Let the cupcakes cool completely before removing them from the tins.

 For the syrup, combine the coffee, wine, and sugar until the sugar is completely dissolved. Cool. Brush and pour this syrup over each cupcake, letting it soak in for about 30 minutes.

For the glaze, beat the cream with a mixer on medium speed until stiff peaks form. In a separate bowl, combine the mascarpone and powdered sugar until smooth. Fold the whipped cream into the mascarpone and mix thoroughly. Use immediately.

Spoon a generous dollop of frosting onto each cupcake. Refrigerate the finished cupcakes in airtight containers overnight. Dust the cupcakes with cocoa powder before serving.

Enjoy!