Another cupcake to complement the red velvet cupcake from last week’s post. Since I coulnd’t find tiramisu cupcake’s recipe from Hummingbird, I mix and match two recipes. The cupcake base was using vanilla cupcake recipe from Hummingbird while coffee syrup and mascarpone frosting were using Martha Stewart’s recipe. Now here is the recipe.
Vanilla Cupcake
Makes 12 (Since I used a bigger cupcake case, mine yielded 10 cupcakes)
Ingredients :
-120g/4oz plain flour
-140g/5oz caster sugar
-1½ tsp baking powder
-A pinch of salt
-40g/1½ oz unsalted butter, at room temperature
-120ml/4fl oz whole milk
-1 egg
-¼ tsp vanilla extract
-A 12-hole cupcake tray, lined with paper cases
Directions:
-Preheat the oven to 170C/325F/ Gas 3.
-Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
-Gradually pour in half the milk and beat until the milk is just incorporated.
-Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
-Continue mixing for a couple more minutes until the mixture is smooth.
-Do not overmix.
-Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched.
-A skewer inserted in the centre should come out clean.
-Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Coffee Syrup
Ingredients :
– 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
– 30ml marsala (you can omit this or change it with other coffee based liquor)
– 1/4 cup sugar
Directions:
– Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
Mascarpone Frosting
Ingredients :
– 1 cup (250ml) heavy cream
– 8 ounces (approx 250gr) mascarpone cheese, room temperature
– 1/2 cup (approx 100gr) confectioners’ sugar, sifted
Directions:
– 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.
Finishing
– Poke the cupcakes with a fork until it forms holes, pour coffee marsala syrup over the cupcake, repeat until coffee syrup is finished.
– If you like you could make a small hole in the centre of the cupcake and fill that with mascarpone frosting.
– Frost with the mascarpone frosting and decorate with cocoa powder.
– Best eaten after being cooled for overnight in the fridge.
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Source:
Vanilla Cupcake : Hummingbird Bakery
Coffee Syrup and Mascarpone Frosting : Martha Stewart’s
