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Ingredients
- 1.25 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 vanilla bean, scraped
- 4 tbsp (1/2 stick) butter, room temp, cut into pieces
- 3 eggs plus 3 yolks, room temp
- 1 cup sugar
- coffee (sweetened)
Details
Servings 18
Preparation
Step 1
Preheat oven to 325. Line muffin tins with papers. Whisk together cake flour, baking powder, and salt. Heat milk and vanilla bean pod and seeds in a small saucepan over medium, just until bubbles form around edges. Remove from heat. Whisk in butter until melted, let stand 15 minutes. Strain through a sieve into a bowl, discard pod.
With a mixer, whisk together eggs, yolks, and sugar. Set bowl over a pan of simmering water and whisk by hand until sugar is dissolved, about 6 minutes. Remove from heat. With a mixer on high, whisk until fluffy, pale yellow, and thick. Gently fold flour mix into egg mix in three batches. Stir 1/2 cup batter into the milk mix to thicken, then fold milk mix into rest of batter until just combined.
Scoop batter into liners, filling 3/4 full. Bake 15-18 minutes. Let cool completely.
Brush tops of cupcakes with sweet coffee, repeat until 1/3 cup is used. Allow cupcakes to absorb liquid 10 minutes. Top with mascarpone frosting, refrigerate until ready to serve. Dust with cocoa powder.
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