Lemon Raspberry Mascarpone Cupcakes
Equipment
- Instant read Thermometer
- apple corer
- cupcake liners
Ingredients
Cupcakes:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cooled melted butter
- 1/4 cup granulated sugar
- 3 tablespoons egg whites
- 1 tablespoon plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 3 drops yellow food coloring optional
Filling:
- 1/3 cup mascarpone cheese
- 1 tablespoon powdered sugar
- 1/4 cup mashed fresh raspberries
- 1 tablespoon raspberry jam
Frosting:
- 1/4 cup mascarpone cheese
- 2 tablespoons soft butter
- 1-1/2 cups sifted powdered sugar
- 3 drops red food coloring optional
- 1 tablespoon heavy cream
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 4 fresh raspberries for decoration
Instructions
- Preheat oven to 350F.
- Mix together ingredients for the cupcake batter until smooth and divide into four cupcake liners in a muffin pan.
- Bake for 20 minutes or until an instant read thermometer reads 200F-205F degrees, which is the proper doneness.
- Allow cupcakes to cool.
- Hollow out centers of cupcakes, reserving cake crumbs, and using an apple corer to do this.
- Stir together the raspberry filling and spoon into the cavities; top the filling with crumbs and pat down lightly.
- Chill cupcakes for about 15 minutes to firm up the filling.
- Stir together the frosting (except the four raspberries) until smooth and pipe or spread onto the tops of the cupcakes.
- Chill until firm and top with fresh raspberries, if desired.
Notes
From the kitchen of palatablepastime.com
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