Tiramisu Cupcakes

1 1/4 c. cake flout
3/4 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 tsp. vanilla bean paste
1/2 stick (4 T.) unsalted butter, room temp.
3 lg whole eggs plus 3 egg yolks, room temp.
1 cup sugar
Coffee-Marsala Syrup
Mascarpone Frosting
cocoa powder for dusting tops

Preheat oven to 350°.  Fill muffin tins with 18 paper liners. Sift together the flour, baking powder, and salt into a small bowl; set aside.  In a small saucepan, scald the milk until small bubbles form around the edge. Remove from heat and add the vanilla bean paste and the butter, cut into small pieces.  Let stand about 15 minutes for butter to melt, then whisk to blend together.

In bowl of electric mixer, whisk together the eggs, yolks, and sugar.  Set mixing bowl over a pan of simmering water, and whisk  until sugar is dissolved and mixture is warm to the touch. Remove bowl from heat.  Place back in mixer and whisk on high speed until fluffy, pale yellow, and thick enough to form a  ribbon for several seconds when whisk is lifted.

Gently but thoroughly, fold flour mixture into egg mixture in 3 batches. Fold 1/2 c. batter into milk mixture to thicken, then fold milk mixture into remaining batter until just combined.

Divide batter evenly among cups, filling 3/4 full.  Bake for 18 minutes, until set and edges are golden brown.  Transfer tins to wire racks to cool completely before removing cupcakes.

To finish, brush tops of cupcakes with Coffee-Marsala syrup, letting it soak into the cake and  repeating until all syrup is used.  Let soak in for 30 minutes. Top with Mascarpone Frosting. Refrigerate.  Dust with unsweetened cocoa before serving.

Coffee-Marsala Syrup
1/3 c. plus 1 T. freshly brewed , very strong, hot coffee
1 T. Marsala wine
1/4 c. sugar

Mix together until sugar is dissolved. Let cool.

Mascarpone Frosting
1 c. heavy cream
8oz. mascarpone cheese, room temp
1/2 c. powdered sugar

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form.  In another bowl, whisk together the mascarpone and powdered sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.  Use immediately.