Preheat oven to 350 degrees F. Line 1 12-muffin pan with foil liners. Lightly spray with cooking spray. In a large bowl, whisk together the flour, baking powder and salt.
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. Gently fold the dry ingredients by hand into the wet ingredients using a large rubber spatula.
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.
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.
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.
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 1/2 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.
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.
Preheat oven to 180 degrees C.
Line 1 12-muffin pan with foil liners. Lightly spray with cooking spray. In a large bowl, whisk together the flour, baking powder and salt.
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. Gently fold the dry ingredients by hand into the wet ingredients using a large rubber spatula.
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.
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.
Fill a saucepan 5 cm 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.
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 1/2 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.
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.
Madagascar Bourbon Pure Vanilla Extract
