Suggest Wine Pairing: Montepulciano
Coffee Marsala syrup
1 cup heavy cream
8 oz mascarpone cheese at room temp.
½ cup sifted powdered sugar
Preheat oven to 325 degrees. Line muffin tin with paper liners; set aside. Sift together flour, salt and baking powder; set aside.
In a small sauce pan, heat milk until just beginning to bubble around edges; remove from heat. Immediately add vanilla extract and butter. Whisk until melted. Set milk-butter mixture aside to cool.
Using handheld electric mixer on medium speed, beat eggs, yolks and sugar in a bowl. Set mixture over pan of simmering water and beat until sugar is dissolved and batter is pale yellow and extremely thick. Remove from heat and gently fold in sifted dry ingredients in thirds, alternating with milk-butter mixture. Do not overmix. Makes about 18 regular or 40 mini cupcakes.
Divide batter into lined cups to ¾ full. Bake until golden brown, about 20 minutes. Remove from oven and cool completely.
Coffee Marsala Syrup
Stir together espresso, sugar and Marsala wine until sugar is dissolved. Brush syrup over tops of completely cooled cupcakes, using all of syrup. Allow cupcakes to rest for 30-45 minutes prior to frosting.
Using electric mixer with whisk attachment, beat cream until stiff peaks form, taking care not to over-whip. In separate bowl, whisk together mascarpone and powdered sugar until smooth. Gently fold the whipped cream into cheese-sugar mixture until completely incorporated.
To finish cupcakes, pipe frosting on tops and dust with cocoa powder.