Thursday, July 18, 2013

Vanilla cupcakes with blueberry filling and mascarpone frosting

Happy anniversary to my wonderful parents! They have been married for 32 long years. Through so many ups and downs that life has brought them, they have overcome them and raised three great children (the greatest being me of course ha!), and provided us with a great life. I am so proud to have them as my "mae" and "pai". Love you guys!
Now, my parents love fruity cupcakes, so much so that when I make chocolate varieties, my dad especially sort of wrinkles his nose... Really? Who doesn't like chocolate?! Anyways, due to my parents preference to fruits, I was inspired to make these vanilla cupcakes filled with a blueberry and lemon filling, and then topped with a light mascarpone frosting. How did I come up with that combo? It's partly what I already had at home haha!
The vanilla cupcake recipe I found on Pinterest, and have been dying to try it out. It came out nice and fluffy, with that pretty little dome you expect to see on a great cupcake. It's one I'm happy to try again!! Each of the locations I got the recipes from are listed below.
Vanilla Cupcakes
Yields about 18 cupcakes
1 3/4 cups cake flour
1 1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt

1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1/3 cup plain Greek yogurt (or sour cream)
1/4 cup canola oil
2 Tbsp vanilla extract
2/3 cup milk

Preheat oven to 350 degrees F (180 degrees C). Line cupcake pan(s) with baking cups.
Sift and mix together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the yogurt, canola oil, and vanilla extract. Gradually add in the dry ingredients in 3 separate batches, alternating with the milk (start and end in dry ingredients). Mix until just incorporated.
Fill baking cups about 2/3 full (or a little less) and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting or serving.
Blueberry cupcake filling
8oz frozen blueberries
1/4 cup sugar
1 Tbsp cornstarch
1/4 tsp cinnamon
1-2 Tbsp lemon juice
A pinch of salt

1. Put all ingredients in a saucepan over medium heat and stir. Bring to a boil, stirring, until sugar has dissolved and mixture has thickened.
2. With a paring knife cut cylinders out of the center of each cake and set aside. Fill with blueberry filling and “re-cap” with cut out cake. 

Mascarpone Frosting

1 cup heavy cream
8oz mascarpone cheese, room temperature
1/2 cup confectioner's sugar, sifted

With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Vanilla Cupcakes inspired by Pastry Affair
Blueberry Filling inspired by Quarter Cup Kitchen
Mascarpone Frosting inspired by Martha Stewart

No comments:

Post a Comment