these cupcakes are a crowd pleaser. they are simple, perfectly moist and so good. i added some sugar decorations to the tops to pretty them up even more.berry mascarpone cupcakes
adapted from giada delaurentis
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 vanilla bean, seeds scraped out
1 tsp vanilla extract
1 cup water
1/3 cup frozen berries, thawed and drained
2 1/2 cups powdered sugar
zest of 1 small lemon
special equipment: 2 muffin tins and 24 muffin paper cupcake liners
preheat the oven to 350 degrees F. line the muffin tins with paper liners.
in a large bowl combine the mascarpone cheese, egg whites, vanilla bean seeds, vanilla extract and vegetable oil. using a hand mixer, beat the ingredients until combined and creamy. add the cake mix and water and mix until smooth, about 3 minutes. fill the muffin cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
meanwhile, puree the berries in a blender or small food processor. place the powdered sugar and lemon zest in a medium bowl. pour in the berry puree and whisk until smooth. top the cooled cupcakes with the berry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
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