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Tuesday, January 25, 2011

Sinful Strawberry and Mascarpone Filled Cupcakes with a Sweet Glaze

I had a few girlfriends over last weekend to make Valentine's Day cards for the Chidren's Hospital and local Nursing Home.  We had a great time and made 120 cards! 

Every crafter needs a break, and these cupcakes were the perfect sweet treat for a bunch of sweet girls!

The glaze is tooth achingly sweet, so I wouldn't recommend licking the spoon. . . but taking a bite of everything together was super delish.

I follwed a recipe from Giada DeLaurentis found here.  My notes in pink!

  • 1 box vanilla cake mix or your favorite from scratch recipe
  • 1 (8-ounce) container mascarpone cheese, chilled
  • 1/2 cup thawed and drained frozen strawberries (I used closer to 2/3rds for an extra strawberry kick)
  • 1/4 cup sugar, plus 1/2 cup
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar


Special equipment: 1 muffin tin, pastry bag with small tip

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (I used paper liners instead of spraying the muffin tin and filled each cup 2/3rds full)

In a food processor combine the mascarpone cheese, thawed strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cooled cupcake and squeeze in the strawberry mixture until the cupcake plumps. You know you've filled it too much if the top splits. . . Continue with the remaining cupcakes.  If you don't have a pastry bag with tip, you can always cut the cupcake in half and spread the filling or cut a piece out of the center and fill. 

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.  I added a drop of pink food coloring gel (NOT liquid) to give it that Valentine's Pink look! 

The glaze hardens pretty quickly.  I stored these in the fridge and took them out 1 hour prior to serving.

Happy Cooking and Happy Styling!

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