Sometimes, I make things because I have the ingredients. Other times, I need to make them for an event. Today, was a combination of both, but mostly I made these just because I wanted to photograph them. These cupcakes were perfectly moist, fluffy and light. Soaked in a little bit of coffee liqueur syrup and topped with the most amazingly delicate marscapone frosting, these cupcakes honestly just made me stop and appreciate life. It was really that monumental. Italians knew their stuff.
At first, I was intimidated by the amount of eggs that went into this cake. The egg to flour ratio for these little cakes was definitely off from what I was used to. Six eggs, and six egg yolks! It was basically an entire carton of eggs, and now I have six egg whites aging on my counter, waiting to be turned into macarons, meringues or swiss meringue buttercream. I haven’t decided yet. But this cake is basically just eggs whipped until they’re a pale, creamy yellow that get spooned into cupcake liners and seem to bake into yellow vanilla pillows of wonder and joy.
Like I’m actually in love with these cupcakes.
And the marscapone frosting? Oh. Em. Gee. I love it because it’s so light, fluffy and creamy, but doesn’t overpower in cheesiness or sweetness. They sit lightly atop the cupcakes like little clouds, lightly dusted with cocoa powder for that true, tiramisú presentation.
And today, I was so proud of myself. I did dishes throughout my baking process, so all I had to clean at the end was the mixing bowl from the icing, the cupcake tins, and the bowl of coffee syrup! Believe me this is a big accomplishment, usually I have to spend about 30 minutes cleaning up after one of my baking adventures.
However, there are still some casualties when it comes to my baking. Sometimes, it becomes a hazard to my electronics.
I’ve gotten chocolate all over my white shirts, flour or icing sugar all over black jeans, sugar syrup all over my laptop, and of course, flour on my cell phone. Sometimes, these things just happen. Thank you for screen protectors and OtterBoxes.
Recipe adapted from Confections of a Foodie Bride
- 2½ cups cake flour
- 1½ tsp baking powder
- 1 tsp salt
- ½ cup milk
- 1 vanilla bean pod, cut lengthwise
- 4 tbsp butter, unsalted
- 6 eggs, 6 egg yolks
- 2 cups sugar
- Coffee syrup:
- ¾ cup strong coffee (I used 2 tbsp instant coffee granules, and ⅔ cup water)
- ¼ cup Kahlua
- ½ cup sugar
- Mascapone frosting:
- 2 cups whipping cream (35%)
- 16 oz mascapone cheese
- ½ cup icing sugar
- Cocoa powder for dusting
- Preheat oven to 325 F
- Sift together the flour, baking powder, and salt. Set aside.
- In a microwave-safe bowl, mix together the milk, butter, vanilla pod and scraped vanilla seeds. Heat in microwave for 30-second intervals until the butter has melted. Let the pod sit in the milk mixture until you’re ready to use it.
- Using an electric mixer (or by hand if you’ve got the muscles), whisk the eggs and sugar together until thick, pale and creamy. The mixture will almost triple in volume. It’ll be ready when it flows in thick ribbons that are able to stay on the surface for a few seconds.
- Switching to a paddle attachment (or continue with a spatula by hand), mix in the flour mixture and milk mixture until incorporated.
- Line 2 cupcake pans with paper liners. Fill liners ¾ full.
- Bake for about 15 minutes, or until the a toothpick comes out clean when you poke it in the centre.
- Meanwhile, mix together the coffee syrup mixture (Kahlua, coffee and sugar). Stir until the sugar has dissolved.
- Let cool in the pans for about 2 minutes, then remove and let cool on a wire rack
- Using a small paring knife, gently poke about 5 holes per cupcake. This gives the coffee syrup ways to travel down the cupcake.
- Using a pastry brush, coat the cupcakes with the coffee syrup. I did about 3 separate coatings of syrup and discarded the rest of the syrup, but I would recommend using all of the syrup because they cupcakes are really fluffy and can take all the syrup. I would say you may end up doing 5-7 coats of the syrup.
- To make the frosting, whip the heavy cream until stiff peaks just form.
- Add the marscapone cheese and the icing sugar, then mix until incorporated.
- Transfer to a piping bag, and generously pipe over cupcakes.
- Dust with cocoa powder.