A Bailey Life: Tiramisu Cupcakes

I am hoping to post more of my favorite recipes on this blog, another goal to add to the "why I should blog more" pile...but really, recipes are so easy to share and I love hearing what other people enjoy and then trying it out for myself! I think it's only appropriate that the first recipe I share is for my one true love (in the food world, at least!)-cupcakes.

So, here is my recipe for Tiramisu cupcakes, created by the musical director of "Annie Get Your Gun" which was performed last spring in the community theater in Beatrice-I played in the pit orchestra and got paid in yummy wares. I use a different vanilla cake recipe than she did, but you could use whatever white cake or vanilla cake recipe you prefer.

I have discovered that the recipe for vanilla cupcakes from the famous Magnolia Bakery in NYC is one of the tastiest around-however, they can be a little dry, which makes them perfect for this recipe. Check out the link for their vanilla buttercream recipe, as well.

Ingredients

Cupcakes:

1 ½ cups self-rising flour; 1 ¼ cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Liquid Coffee Mixture:

1/3 c + 1Tablespoon Strong brewed coffee
1 oz Kahlua
¼ c sugar (*note-this all mixes together better if the coffee is still warm)

Marscapone Frosting
1 cup heavy cream
8 oz marscapone cheese
½ c powdered sugar
1-2 Tablespoons Kahlua

Directions:

Preheat oven to 350 degrees. Line two (capacity 12) muffin tins with liners. In a small bowl, combine flours; set aside. With electric mixer (yeah KitchenAid!) cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with milk and vanilla. With each addition, beat until ingredients are incorporated but do not over beat. Scrape down sides of bowl as needed. Spoon batter into liners, filling 3/4 full. Bake 20-25 minutes or until tester comes out clean (tops will be golden yellow). Let cool 10-15 minutes.

While the cupcakes are still in the pans, use a fork to poke holes in each cupcake.

Spoon or brush coffee mixture liberally onto each cupcake (I have found that using a pastry brush first works well, and then pouring the remaining mixture on really soaks into the cupcake better than just brushing alone).

Beat the heavy cream until stiff peaks form. In separate bowl, blend together mascarpone, powdered sugar, and Kahlua. Fold this into the whipped cream. Pipe on to cupcakes and top with sprinkling of cocoa, chocolate shavings, a chocolate covered coffee bean-whatever you like!