Inspiration: Adaptation recipe from Giada De Laurentiis

Creation: Mascarpone Cupcakes with Raspberry Glaze & Grated Chocolate

 

What:

• 8 oz Mascarpone (Italian Cream Cheese): softened
• 2 Egg Whites
• 1/4 cup vegetable oil
• 1 cup water
• 1 White Cake Mix (Extra Moist)
• 1/3 cup frozen raspberries: thawed
• 2 1/2 cups powder sugar
• 1 chocolate bar: grated 

How: Preheat: 350, Place cupcake liners in muffin tin

White Cupcakes

• Mix mascarpone, egg whites and vegetable oil until creamy
• Add cake mix & water and mix for about 3 minutes: mixture should be smooth
• Using ice cream scoop put 1 scoop into each cupcake liner
• Bake: 18 - 20 minutes - puffed & golden

• Allow to completely cool on wire rack before glazing

Raspberry Glaze

• Puree raspberries in small food processor or blender
• Whisk raspberry puree into the powdered sugar
• Using frosting spreader or the back of a spoon frost the cupcakes with glaze
• Sprinkle with grated dark chocolate
• Allow cupcakes to sit so the glaze will set & firm

Simple & delictable! Cupcakes were light & fluffy and the raspberry glaze gave it a kick while the chocolate added a touch of sweetness. Absolute perfection!

Ciao’