Article: Sift 1 1/4 cups of sifted cake flour (not self-rising), 3/4 tsp. of baking powder, and 1/2 tsp. of coarse salt. Scrape out the seeds and save them. Heat it just until bubbles appear around the edge. Then, remove it from heat. Then, let the mixture stand for 15 minutes to thicken. Use an electric mixer set on medium to whisk together 3 whole eggs, 3 egg yolks, and 1 cup of granulated sugar. Whisk the ingredients by hand until the sugar is dissolved and the mixture is warm. This should take about 5-6 minutes. Then, remove the bowl from heat. Rotate the tins halfway through. Continue to cook the cupcakes until the centers are solid -- you can test them by sticking a toothpick in the center of the cupcakes -- and the edges of the cupcakes are light golden brown. Then, transfer the tins to wire racks to cool the cupcakes completely. To make the syrup, stir together 1/3 cup of very strong coffee, 1 oz. of marsala wine, and 1/4 cup of granulated sugar until the sugar is dissolved. Let this syrup cool. Set an electric mixer on medium speak and whisk together 1 cup of heavy cream. Whisk together 8 oz. of mascarpone cheese and 1/2 cup of sifted confectioners' sugar until the mixture is smooth. Then, fold the whipped heavy cream into the cheese mixture until it's blended.
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Preheat your oven to 325F (162C). Line standard muffin tins with paper liners. Sift together the cake flour, baking powder, and salt. Halve one vanilla bean lengthwise. Heat 1/4 cup milk and vanilla-bean pod and seeds in a small saucepan over medium heat. Whisk in 4 tbsp. of unsalted butter until it's melted. Whisk together the whole eggs, yolks, and sugar. Place the mixing bowl over a pan of simmering water. Bake the cupcakes for 20 minutes. Make the syrup. Make the frosting.