Cupcakes, take II, another masterpiece from the Martha Stewart Cupcakes book. I made these alongside the blackberry cornmeal cakes I previously posted, to nicely juxtapose the rustic form and flavor with a more refined, sweeter treat. Given that I don’t own a coffeemaker (shocking, I know, and am constantly reminded of by my mother,) I ordered a triple espresso from my local Starbucks (iced coffee with soy for me, my latest obsession) and found it to fit the bill perfectly for the marsala-laced syrup. Additionally, since I didn’t have marsala on hand, I instead turned to my trusty baking spirit, rum, which was a lovely substitute.
The resulting confections were tender, light little cakes (very reminiscent of the lady fingers used in the traditional tiramisu) soaked with a strong-yet-sweet coffee liqueur syrup and topped with a heavenly, creamy topping, a decidedly untraditional cupcake for sure. These cakes are best served immediately after icing as the refrigerator turns them a bit stiff, and are perfect for a girls’ afternoon tea.
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