Wednesday, December 11, 2013

Roasted Strawberry and Mascarpone Cupcakes

Roasted Strawberry and Mascarpone Cupcakes


Roasted Strawberry Cupcakes
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste
1 cup sour cream
1 & 1/2 cups AP flour
1 & 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup roasted strawberries (1 batch)
Macarpone Frosting
8 ounces mascarpone
8 ounces heavy cream
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 cup powdered sugar
*You will need another batch of roasted strawberries to top the cupcakes.


Roasted Strawberry Cupcakes
Preheat oven to 350 degrees.
Cream butter and sugar till light and fluffy.
Add eggs one at a time.
Add vanilla bean paste.
Whisk flour, baking powder, baking soda, and salt in separate bowl.
Add dries to mixture alternating with sour cream.
Fill cupcake tins and place 2-3 roasted strawberries on top of each cupcake. Bake at 350 degrees for 22-25 minutes rotating once halfway through.
Mascarpone Frosting
Whip heavy cream, powdered sugar and vanilla till stiff.
Fold into mascarpone. Use right away.
Top with roasted strawberries.


Cupcakes are best served the day they are made. If needed store in air tight container in the fridge and bring to room temp before serving.

Mascarpone frosting should be used right away.

You can also use regular whipped cream to top these if you like.

Top with strawberries right before serving. This is not a cupcake you want to frost and decorate and leave hanging around in the fridge!

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