Mascarpone Cupcakes With Strawberry Glaze Food

STRAWBERRY AND MASCARPONE FILLED CUPCAKES

Steps:

• Special equipment: 1 muffin tin
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
• 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.
• In 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. 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.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites 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 mini 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 strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites 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 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 strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

MINI STRAWBERRY MASCARPONE TARTS

Steps:

• Special equipment: 3-inch round cookie cutter
• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
• Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.
• Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.
• Cook's Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!

MASCARPONE STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with liners.
• Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
• Pour cake mixture into prepared muffin cups.
• Bake in preheated oven until lightly browned, about 20 minutes.
• Place strawberries in a food processor or blender; puree until smooth.
• Stir pureed strawberries and confectioners' sugar together in a bowl.
• Spoon strawberry mixture on top of cupcakes.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350°F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
• In a large bowl, combine the mascarpone, egg whites, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, 18 to 20 minutes. Remove from the oven, let cool slightly in the tins, then transfer the cupcakes to a wire rack to cool completely.
• Meanwhile, purée the strawberries in a blender or small food processor. Sift the confectioners' sugar and place in a medium bowl. Pour in the strawberry purée and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

STRAWBERRY GLAZE

Steps:

• Mash strawberries.
• Combine them with sugar and cornstarch in a heavy saucepan.
• Stir well.
• Cook oven medium heat until thick, stirring constantly.
• Stir in Grand Marnier.
• Cover and chill.

STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA

Steps:

• Special equipment: 1 muffin tin, piping bag.
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
• 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.
• In 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. 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.