Monday, August 1, 2011
Vanilla Cupcakes with Strawberry Mascarpone Filling
For my birthday this year I decided to make something simple. In a July 19th post I mentioned that my wonderful son and his girlfriend came up to make dinner and bring one of his ice cream creations. They can both cook up a storm! The ice cream flavor was strawberry lemonade sorbet which complimented the cupcakes.
The recipe I've been wanting to try is courtesy of Giada De Laurentis. These strawberry mascarpone creme filled cupcakes were a big hit! The only difference was to pass on the icing and pipe the filling in from the top instead of the bottom. I used cupcake liners and couldn't see peeling every one off to pipe the filling in. Just a small minor glitch!
All in all this is one recipe to use again and again. Maybe even change the filling to suit your taste! Lemon custard filling would be great as would chocolate, of course!
1 box of vanilla cake mix (French vanilla is good)
1 (8 oz) container mascarpone cheese, chilled
1/2 cup thawed and drained fresh or frozen strawberries
1/4 c sugar
1 Tbsp lemon juice
Make the cupcakes according to directions.
To pipe filling from the bottom:
Lightly grease the muffin tin and fill the batter about 2/3 full.
To pipe filling from the bottom: (You can decorate or frost the top to hide the hole.) Use cupcake liners.
Bake according to the package directions.
In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar and lemon juice, and process until smooth. Transfer the filling into a pastry bag fitted with a small tip. Push the tip gently into the top or bottom of the cupcake and squeeze in the strawberry mixture until the cupcake plumps.
I added a squeeze of chocolate frosting on top and adorned it with a strawberry slice. Yum!