- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
Coffee Marsala Syrup
2/3 cup coffee
1/2 cup sugar
4 Tablespoons marsala wine
3/4 cups heavy whipping cream
1/4 cup powdered sugar
4 ounces softened marscapone cheese
Heat milk in saucepan but do not boil. Add butter and whisk until melted.
Whisk together whole eggs, yolks, and sugar in bowl of standing mixer. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat.
Combine flour, baking powder and salt in a small bowl.
Bake 19 minutes at 350. Cool on wire racks.
Prepare coffee marsala syrup while cupcakes cool. Combine hot coffee, sugar and marsala.
Pipe onto cupcakes and dust with cocoa powder.