08
Apr
08

Mascarpone Cupcakes w/ Raspberry Glaze

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’

 

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