MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 48 mini muffins
Number Of Ingredients 7
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.
Nutrition Facts : Calories 102 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 77 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 12 grams
MASCARPONE STRAWBERRY CUPCAKES
These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!
Provided by laureng
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g
STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA
Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis
Provided by Chez Michelle
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 98.4, Sodium 0.8, Carbohydrate 25.1, Fiber 0.2, Sugar 24.2
VANILLA CUPCAKES WITH STRAWBERRY MASCARPONE FROSTING
These Vanilla Cupcakes with Strawberry Mascarpone Frosting are the perfect cupcakes for Valentine's Day!
Provided by Zainab Mansaray
Categories Cupcakes
Time 44m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Line your muffin tins with cupcake liners.
- In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- Using a mixer, cream butter and sugar together until pale and fluffy, about 2-3 minutes on medium speed. Add eggs one at a time, beating until just combined after each addition. Beat in vanilla and almond extracts.
- Reduce mixer speed to low and slowly add half of the flour mixture to the batter. Add the buttermilk and beat until just combined. Add the rest of the flour and mix. Scrape down the side of the bowl as needed. Do not overmix.
- Divide batter into prepared tins. Fill each liner about ⅔ full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes.
- Remove cupcakes from pan and cool completely on a wire rack.
- While cupcake cools, make the filling. In a medium saucepan, combine the strawberries, sugar, water and lemon juice. Cook until strawberry is broken down and sauce thickens. Let cool completely before using in frosting. You can pass the strawberry mixture through a sieve if you do not want chunks in your frosting.
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.
- Frost cooled cupcakes using your favorite decorating tip. I used Wilton Tip 2D for these cupcakes.
MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE
This is Giada's recipe and they are the lightest cupcakes ever. The glaze is really good because it is not too heavy like most frostings. Very easy to make and addicting to eat! She made them using mini muffin tins but I used the regular sized ones and they came out great
Provided by Ewalla
Categories Dessert
Time 35m
Yield 18 serving(s)
Number Of Ingredients 7
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.
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 AND MASCARPONE FILLED CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 8
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.
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