6 eggs (separated)
3/4 tsp. cream of tartar
1 cup flour
1 cup sugar (divided in half)
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees.
2. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
3. Add 1/2 of the sugar, 2 tablespoons at a time, beating constantly until stiff peaks form and set aside.
4. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes.
5. Gradually beat in the other half of sugar, water, and vanilla until blended.
6. With a sifter or sieve or sprinkle flour over egg white mixture.
NOTE: it's super important to use sifted flour or else the muffin comes out rubbery.
7. Add beaten egg yolk mixture and mix slowly.
8. Fill baking cups 2/3 full.
9. Bake for 10-15 min or until toothpick comes out clean.
WHAT YOU'LL NEED (Espresso-Rum Sauce)
1/4 cup sugar
1 1/3 cup water
8 tsp. instant coffee powder
3 tbsp. rum
1. In a small, heavy saucepan over high heat, combine the water, sugar, rum, and instant coffee powder.
2. Bring to a boil, stirring occasionally, then remove from heat and let cool.
3. Use a fork to poke a few holes into cupcakes so that they will absorb liquid.
4. Pour at least 1 tablespoon of syrup onto each cupcake.
WHAT YOU'LL NEED (frosting):
3 tubs mascarpone
1/3 cup confectioner's sugar
1/4 cup marsala wine
3/4 cup heavy whipping cream
unsweetened cocoa powder (for dusting)
1. In a bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended.
2. Add the cream and beat until fluffy, about 1 minute.
3. Frost cupcakes with mascarpone/whipped cream mixture and dust tops with cocoa powder with a sieve.
