April 25, 2017

Raspberry Mascarpone Cupcakes

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.
Spring is here !
Even though we've had low temperatures and I'm still wearing jumpers, we are in late April, so it is technically Spring. That means I'm ready for recipes that include fruits. Chocolate cake is for Winter, raspberry anything is for Spring and Summer.
These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.
These raspberry filled cupcakes were made a couple days after my birthday, as an excuse to use up the leftover mascarpone frosting I used for my birthday cake (being the cake baker in the family means you have to bake your own cake). Also, the raspberry filling is amazing and I needed more of it in my life. So, yep, these cupcakes are the result of all that.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.
The cupcake recipe I used is originally from here, and it is my favorite vanilla cupcake recipe. I did change up the order in which the ingredients are incorporated in the recipe, though. Originally, the butter was to be added in after mixing the eggs and sugar together, but that didn't work for me, so I now add it at the end instead, after the dry ingredients, and I think it works much better. The recipe only requires basic ingredients and is super easy to whip up. The cupcakes taste great and stay soft, even after a few days.

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.
The raspberry filling and mascarpone frosting are originally from here. I used frozen raspberries instead of mixed berries and also used more berries as I put the pureed fruits through a sieve to remove the seeds. As I had some filling left over after filling the cupcakes, I put a teaspoon of it on top of the frosting.
These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.
The mascarpone frosting is amazing. It's now in my recipe binder, after I only made it once. It is that good. It's very easy to make and only requires four ingredients. No need to cook eggs or to soften butter ! Since I used leftover frosting, I don't know exactly how much of each ingredients there were to frost the cupcakes, so I quartered the recipe. I only had about a cup left and had enough to frost 12 cupcakes, so you should be able to generously frost yours ;)
 These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

Raspberry Mascarpone Cupcakes

For the vanilla cupcakes :

Makes 12 cupcakes

100g (3/4 cup + 1 tbsp) of flour
2 tsp of baking powder
1 pinch of salt
2 eggs
100g (1/2 cup) of sugar
100g (7 tbsp) of softened butter
1 tsp of vanilla extract

Preheat the oven.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs, sugar and vanilla together.
Mix in the dry ingredients. Add in the softened butter and, using a hand mixer, mix until well combined.
Line the cupcake pan with baking cases, and fill them with about 1 1/2 tablespoon of batter (about halfway).
Bake for about 20 to 30 minutes, until the cupcakes are a golden color, and a toothpick inserted in the middle comes out clean. Let cool.

For the berry filling :

180g (6.5 oz) of raspberries
30mL (2 tbsp) of water
100g (1/2 cup) of sugar
2 tbsp of cornstarch (corn flour)

Put the raspberries and water in a blender and purée them.
Put the purée through a sieve to remove seeds.
In a small saucepan, mix the sugar and cornstarch. Add in the puréed fruit and mix well.
Put the saucepan oven medium heat, and cook, stirring occasionally. Bring to a boil. Let boil for about a minute, remove from heat and set aside.

For the mascarpone frosting :

180mL (3/4 cup) of heavy whipping cream (cold)
45g of (1/3 cup) icing sugar
1/4 tsp of vanilla extract
125g (4 oz) of mascarpone (room temperature)


Put the bowl in which you are making the frosting in the freezer, as well as your stand or handmixer whisk attachements, for about 5 minutes.
Remove the bowl and attachements from the freezer, and put in the whipping cream, sugar and vanilla extract. Whip until soft peaks form.
Add in the mascarpone, and whip until the frosting is firm.
Keep in the fridge until ready to use.

Assembly :

Once the cupcakes are cooled, core them using a small knife or an apple corer (or cupcake corer). Keep the part of the cake you're taking out !
Using a teaspoon, put the berry filling inside the cupcakes. Put back the part of the cupcake you cut out.
Frost the cupcakes using a piping bag or a spoon and knife. Use a teaspoon of berry filling to decorate, or use sprinkles.

Enjoy !

Note :
Cup measurements may not be accurate as I use an online converter. If you can, weigh your ingredients !

 These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting. || Ces cupcakes à la vanille ont un fourrage à la framboise et un glaçage à la mascarpone.
 These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

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