Posts Tagged ‘Cupcakes

28
Apr
08

Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

Inspiration: Childhood favorite combination: Chocolate & Peanut Butter

Creation: Chocolate Mascarpone Cupcakes with Peanut Butter Frosting

 

 

What:

Cupcakes Preheat: 350 degrees

  • 1 Box Extra Moist Chocolate Fudge Cake Mix
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 1 8oz pkg Mascarpone

Frosting:

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 TBSP butter: softened
  • 3/4 tsp vanilla
  • 1/4 tsp kosher salt
  • 1/3 cup heavy cream

How:

Cupcakes

  • Mix eggs, oil & mascarpone with mixer on low-medium until blended & creamy
  • Add cake mix & blend with mixer on medium-high until all liquid is absorbed & most of the lumps are gone (Be careful not to over mix or cupcakes will be dry)
  • Line mini cupcake tins (2)
  • Use a small ice cream scoop & spoon the mixture into each tin
  • Bake cupcakes 18 minutes or until toothpick when inserted comes out clean
  • Remove & allow to cool on wire racks before frosting

How:

Frosting

  • Mix powdered sugar, peanut butter, butter, vanilla & salt on low-medium speed until blended & creamy
  • Pour in heavy cream
  • Mix until light & smooth

Plate Up:

  • Once cupcakes have completely cooled use spatula or knife to apply frosting to each cupcake
  • Place on desired serving plate or platter & serve

As a child most people love Reese Peanut Butter Cups…as adults you will love the grown up way of combining chocolate, mascarpone & peanut butter!

Ciao’

 

 

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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’