What’s for tea?

Strawberry and Mascarpone filled cupcakes, thats what!

From one of my FAVORITE chef’s, Giada DeLaurentis, comes this tangy, silky, sugary concoction. Perfect with some grey earl or a smoky lapsang souchong.

And with it being my middle sons birthday party today, these will be perfect.

Happy Birthday Bean!!

Strawberry and Mascarpone filled cupcakes

Ingredients

Cupcake

  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 egg whites from large eggs
  • 1/2 cup shortening
  • 1 cup 2% milk
  • 2 large eggs
  • 1 1/2 teaspoon vanilla\

Filling

  • 1 (8-ounce) container mascarpone cheese, chilled
  • 1/2 cup thawed and drained frozen strawberries
  • 1/4 cup sugar, plus 1/2 cup
  • 1 tablespoon lemon juice

Icing

  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, salt, shortening, milk and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.

Fill liners 1/2 to 2/3 full of batter.  Do not overfill.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Filling

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

IcingIn a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat.Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner’s sugar. Stir until smooth. Dip each little cake’s top into the icing or working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

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About sondrad1

Changing the world in my own special way.
This entry was posted in Dessert, Snacks, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

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