These were also made for Ruth’s birthday. Why does Ruth get two birthday treats? Wasn’t the cake enough? Well my friends, Ruth is an awesome roommate and she often makes a delicious dinner! And we were going out to dinner to celebrate, so I needed a dessert. Funny story – the waitress commented on how delicious the cupcakes looked and asked if they were from Crumbs. Um, no. With a completely straight face I told her they were from a bakery called Pale Yellow. When she said she had never heard of that bakery I told her it was a small bakery on Butler Street. Awesome!! I’m also kind of jerk, but whatever, I bake a lot, my kitchen is sort of a bakery, I just don’t make any money!
Stacey shouldn’t feel slighted though, her cupcakes were the reason I started this blog!
Anyway, I’ve been wanting to make these cupcakes for awhile. Any recipe that combines liquor and coffee will be a huge hit in our apartment. As usual, an Annie recipe is never a disappointment! These cupcakes really taste like tiramisu! The best part was how good these cupcakes tasted two days later, almost better than fresh! I suggest you make a batch, leave them in the fridge, and eat as needed throughout the week.
The cake directions are a little complicated, make sure you read all the directions before starting, there is a lot of heating and cooling going on. The multiple steps are worth it in the end because the cake has a unique texture reminiscent of lady fingers. Honestly, this vanilla cake tastes a whole lot better than lady fingers! The soaking syrup is the KEY here! Amazing flavor and deliciousness. I kind of over whipped the whipped cream, watch closely! Even with the slight baking fail, the frosting was light and perfectly creamy and sweet.
Adapted from Annie Eats
Yield – 15 standard cupcakes
3 tablespoons milk
1 vanilla bean
3 tablespoons unsalted butter
3/4 cup + 3 tablespoons cake flour
1/2 + 1/8 teaspoon baking powder
1/2 teaspoon salt
2 eggs + 3 egg yolks
3/4 cup sugar
- Preheat the oven to 325 F.
- Add the milk to small saucepan. Cut open the vanilla bean, scrape the seeds from inside the vanilla bean, and add the seeds and the vanilla bean pod to the milk. Heat on low until the milk begins to simmer.
- Add the butter to the simmering milk and turn off the heat. Whisk to combine and set aside.
- Sift together the flour, powder, and salt over wax paper, set aside.
- Whisk together the eggs and sugar until combined in the bowl of a stand mixer. Place the bowl over a small pot of barely simmering water.
- Whisk and heat the eggs until the sugar is dissolved. Place the bowl back in the mixer and whisk on high speed until the mixture is pale yellow and reaches a ribbon consistency.
- Turn the mixer on low and add in the dry in ingredients. Fold in the milk (remove the vanilla pod) and butter mixture by hand.
- Use a standard size ice cream scoop to add the batter into lined cupcake tins.
- Bake 15-18 minutes until the tops are golden brown. Make the soaking syrup while the cupcakes bake.
1/4 cup hot, strong coffee
1 1/2 tablespoons Kahlua
3 tablespoons sugar
- Add the Kahlua and sugar to the hot coffee, stir to combine.
- Once the cupcakes come out of the oven, place on a cooling rack over a cookie sheet.
- Take a skewer and poke the top of each cupcake 5 times to make holes for the soaking syrup.
- Use a pastry brush to apply the soaking syrup to the top of each cupcake. Keep adding syrup until it is all used up. I went about 6 rounds.
- Let the cupcakes cool completely.
1 cup heavy cream
8 ounces mascarpone, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
cocoa powder for dusting
- Whip the cream until it reach stiff peaks. Remove from the bowl and set aside.
- Beat together the mascarpone, sugar, and vanilla until light and fluffy.
- Fold in the whipped cream.
- Use large round tip to pipe on the frosting.
- Dust the tops with cocoa powder before serving.