Thursday, May 9, 2013

Vanilla Cupcake with Strawberry Mascarpone filling

Now I may be bias but these by far are the best cupcake I have ever tasted.  I love my white cupcake that I use but that strawberry mascarpone filling is to die for and the frosting just melts in your mouth.  This is just a must make cupcake and you just simply cannot live with out it.

White Cake


  • 18 tablespoons (2 sticks)
  • 4 1/2 cups cake flour (not self-rising) plus more for pans
  • 1 1/2 cups whole milk
  • 5 large egg whites, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/4 cups sugar


  1. Preheat oven to 350 degrees. 
  2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
  4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
  5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
    1 8oz Mascarpone cheese, cold
    1/2 cup chopped fresh strawberries *not frozen*
    1 Tablespoon Lemon Juice
    4 Tablespoons powdered sugar

    In a food processor mix strawberries,lemon juice and powdered sugar.  DO NOT add in cheese or it will curdle 
    When mixture is creamy put into bowl and fold in cheese
    Pipe into middle of cooled cupcake

    1 cup of unsalted butter {2 sticks ~ softened}
    2-4 cups of powdered sugar {sifted}
    1/8 teaspoon of salt
    1 tablespoon of good vanilla extract
    3 tablespoons of  heavy cream
    In a mixing bowl , mix the butter at medium speed until nice and smooth.  Turn the mixer down to low and slowly add 3 cups of the sifted sugar.  Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.  Add 3 tablespoons of cream and mix for 2 minutes.  
    This makes a smaller batch of frosting if you are looking to cover the whole cupcake make a double batch

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