|
Very Vanilla Tiramisu Kahlua Cupcakes
Contributed by: Lorraine Fina Stevenski
Sponge
Cake
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
4 large eggs, room temperature
2/3 cup sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Syrup
½ cup water
1/3 cup sugar
2 tablespoons coffee liquor (Kahlua)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons instant coffee powder (Italian espresso)
Custard
Filling
6 large egg yolks
1/3 cup sugar
¼ cup coffee liquor (Kahlua)
1 teaspoon instant coffee powder
½
cup heavy cream
1-½
cups mascarpone cheese
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Topping
Cinnamon
Chocolate curls
Method:
For
the Cake:
Preheat oven to 350° F.
1. Line 1 12-muffin pan with foil liners. Lightly spray with cooking
spray.
2. In a large bowl, whisk together the flour, baking powder and
salt.
3. In the large bowl of an electric mixer, on medium-high speed,
beat the eggs until pale and thick, about 3 minutes. Add the sugar
and Vanilla, and continue beating until tripled in volume, about
3 minutes more.
4. Gently fold the dry ingredients by hand into the wet ingredients
using a large rubber spatula.
5. Fill each muffin cup only 1/3 full with the batter. Bake the
cupcakes until they spring back when lightly touched in the center,
or when a tester comes out clean, about 15-20 minutes. Cool cupcakes
thoroughly.
For
the Syrup:
1. In a small saucepan, combine the water and the sugar and cook
over medium heat, whisking until the sugar dissolves and boils.
Remove from heat and stir in the coffee liquor and the Vanilla.
Set aside to cool.
For
the Custard:
1. Fill a saucepan 2 inches with water and bring to a boil. Select
a heatproof bowl that will rest securely rest on top of the saucepan.
In the bowl, whisk together the egg yolks, sugar, coffee liquor
and espresso powder. Set the bowl over barely simmering water
and whisk the mixture for about 6 minutes, until very thick. Remove
from the heat and set aside to cool or place covered in the refrigerator.
Meanwhile,
whip the heavy cream until stiff peaks form. Set aside, covered,
in the refrigerator.
To
complete the custard, add the mascarpone and the Vanilla to the
cooled custard mixture and beat with an electric mixer until smooth
and well blended.
By
hand, fold in the whipped cream until just blended.
To
Assemble:
Remove the cooled cupcakes from the muffin pan, then gently remove
the foil liners, reserving for later use. Cut each cupcake in
half with a serrated knife. Place the bottom half of the cupcake
back into the foil liner and generously brush each cut side with
the cooled syrup. Spoon or pipe ½ the custard on the top
of each bottom cupcake layer. Gently brush each top half cupcake
layer with the remaining syrup and then place on top of the filled
cupcake bottom. Spoon or pipe the remaining custard on top of
each. Place the completed cupcakes on a flat tray lined with parchment
paper. Refrigerate 2 hours or overnight, so the custard firms
up for serving.
To
Serve:
Remove the cooled cupcakes from the refrigerator; place on a decorative
plate. Dust with cinnamon and sprinkle with chocolate curls. This
dessert freezes very well and tastes great partially thawed for
a frozen dessert.
Serves
12
|
