Monday, May 17, 2010

Strawberry and Marscapone Filled Cupcakes

A fellow co-worker of mine was nice enough to cover a shift for me. Of course my way of saying "thank you", "sorry", or "Happy_____" is baking something so I had to make her something good. After discussing her likes and dislikes in terms of flavors I was able to decide on making these fabulous strawberry marscapone filled cupcakes. I had my eye on this recipe on for a while now. It's a recipe by Giada so you know it's good. Althought I love and respect Giada, I had to make a few changes to her recipe. She used a boxed cake mix which I believe to be a no-no and she also had a white glaze and no topping. I wanted these to be girly so I went with a pink glaze and a strawberry on KNOW I can't resist the sprinkles either :)

Strawberry and Marscapone Filled Cupcakes


1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups sugar
6 tbsp unsalted butter, at room temperature
1 large egg, plus 1 large egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries (I used fresh)
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar


Position a rack in the middle of the oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper foil or liners.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating until light and fluffy. Then add vanilla and beat until combined. Add the flour mixture in 3 additions; alternating with the milk in 2 additions, beating on low speed until combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds, do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes (for mini cupckaes do about 10 minutes or so). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.



Holly said...

These cupcakes look divine-so moist!! They are very girly looking;)

Abby said...

Those are adorable! I love how smooth the frosting is. And the sugar glitter is a cute touch!

The Food Junkie said...

Like Abby said, I love the frosting! So smooth! Can't wait to try these since I love strawberries =)

kitchen tables said...

The cupcakes are so pretty! I like how you made them! So moist, the color is so pretty and the cupcake top is divine.

Kat said...

These cupcakes look absolutely wonderful.

Rick said...

Your frosting is ridiculously shiny and pretty!

Miss. Tarrah Dame said...

thanks for all the comments guys! i really do LOVE these!

Dina said...

these are pretty and yummy-looking!

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