Baked Goods & Sweet Treats Recipes

Recipe || Vanilla Blackberry Mascarpone Cupcakes

Okay these guys were good, don’t get me wrong- but there are a lot of ingredients and its a very involved process.  I can’t say that I’ll be making them again any time soon.  For me  and my crazy sweet tooth the cake itself just wasn’t sweet enough.  But for Sam and his reasonable need for sugar, they were just perfect!

(I get blogger envy of the beautiful light-filled photos other put up of their cupcakes
It’s my fault for always starting in the late afternoon and making pictures in the evening.)

Vanilla Blackberry Mascarpone Cupcakes

For the cake:

1/2 cup milk (120 mL)
2 egg whites
1 whole egg
2 teaspoons vanilla
1 cup flour (140 g)
3/4 cup sugar (150 g)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter (57 g)
2 tablespoons vegetable shortening

For blackberry compote:

1 1/2 cups fresh blackberries
1/2 cup superfine sugar (100 g)
2 tablespoons orange juice
2 tablespoons water
pinch of salt

For mascarpone filling:

2 tablespoons water
2 teaspoons unflavoured gelatine
1 3/4 cups whipping cream (420 mL)
1/2 cup icing sugar (63 g)
1 teaspoon vanilla
1/3 cup mascarpone
pinch of salt

For whipped vanilla Frosting:

1 1/2 sticks butter (190 g)
2 cups icing sugar (200 g)
3 tablespoons milk
1 tablespoon vanilla
1 tablespoon water
pinch of salt

(That lovely purple inside is what happens when the
compote makes friends with the mascarpone)
    1. Preheat oven to 350°F (175 C). Line your cupcake tin.
    2. In a medium bowl, combine and stir the egg whites, egg, 2 tablespoons of the milk and vanilla. Set aside.
    3. Combine the dry ingredients, including the sugar, together.
    4. Add the butter and shortening, and blend, then add remaining milk, and mix until thoroughly combined.
    5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition.
    6. Fill your cupcake tins.
    7. Bake for about 17-20 minutes. Or until golden on top.
    8. Let cool on racks for 10 minutes before taking them out of the cupcake pan, letting them cool in their liners.
For the Blackberry Compote:
    1. In a small saucepan over medium heat, combine 1-1/2 cups of the blackberries, sugar, orange juice, water, and salt until the berries start to break down, stirring often, about 10 minutes.
    2. Lower the heat and simmer until compote coats a spoon, about 15 minutes.
    3. Remove from heat and let cool down slightly. Using a blender, carefully pulse until smooth. Push compote through a fine mesh sieve and discard the seeded pulp from the sieve. Stir in remaining fresh blackberries. Keep covered and chilled for up to 3 days.
For the Whipped Vanilla Mascarpone Filling:
    1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
    2. Beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). In a large bowl, soften mascarpone and gently fold in whipped cream mixture. Keep covered and chilled until ready to use.
For the Whipped Vanilla Frosting:
  1. Whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  2. Add remaining ingredients and mix until frosting is very light, creamy and fluffy. After the cupcakes have cooled put on the filling attachment to a piping bag.  Fill that piping bag with with the mascarpone mixture.  Squeeze a generous dollop into each cupcake.
  3. Repeat this process with the same attachment but on the blackberry compote this time.
  4. Frost your cupcakes
  5. Top with the remaining blackberries.
(They are a bit lighter than regular cupcakes, for like English tea time fairy cakes.)


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