Friday, May 6, 2011
Fro Yo & Mochi
Decided to make my own frozen yogurt and mochi after spending way too much money every week at the yogurt shop...
Thursday, March 24, 2011
Blueberry Mascarpone Cupcakes with Lemon Mascarpone Frosting
We wanted to make cupcakes instead of going to Georgetown Cupcake two days in a row. Saw the Blueberry Cheesecake cupcake on their site and was inspired... Unfortunately, I was unable to find a recipe that seemed similar to the one from the shop. After searching through numerous recipes and spending hours trying to find a recipe that I could modify a bit without potentially compromising the integrity of the final product. Finally I decided to incorporate various recipes in hopes of creating a good product.
Cupcake Ingredients
2 cups all-purpose flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon vanilla
8oz Mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
3/4 skim milk
2 cups fresh blueberries
Frosting Ingredients
1 cup heavy cream
8oz Mascarpone cheese, room temperature
1/2 cup confectioner's sugar, sifted
Lemon extract
Directions
1. Preheat the oven to 350 degrees and line enough muffin tins for 18-24 cupcakes.
2. Whisk together the flour, sugar and baking powder. Set aside.
3. Put the blueberries in a bowl and mash them. (I used a stick blender to "mash" them faster.)
4. Combine Mascarpone cheese, egg whites, vegetable oil, vanilla, milk, and blueberries. Beat ingredients until combined. (Again I used a stick blender after mixing it because it was really smooth or combined.)
5. Add the dry ingredients slowly with the electric mixer on the lowest setting. Once combined, scrap down the sides and the bottom then mix on medium speed for about 20 seconds.
6. Fill cupcakes 2/3 full for about 30 minutes.
7. Remove cupcakes from oven when done and let cool slightly in the time then transfer to wire racks.
8. When cupcakes have cooled, begin making the frosting. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (do not over beat).
9. In another bowl, whisk together the Mascarpone cheese and confectioner's sugar until smooth. Gently fold whipped cream into the Mascarpone mixture while assume lemon extract to your liking until completely incorporated.
10. Frost cupcakes immediately and enjoy!
Cupcake Ingredients
2 cups all-purpose flour, sifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon vanilla
8oz Mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
3/4 skim milk
2 cups fresh blueberries
Frosting Ingredients
1 cup heavy cream
8oz Mascarpone cheese, room temperature
1/2 cup confectioner's sugar, sifted
Lemon extract
Directions
1. Preheat the oven to 350 degrees and line enough muffin tins for 18-24 cupcakes.
2. Whisk together the flour, sugar and baking powder. Set aside.
3. Put the blueberries in a bowl and mash them. (I used a stick blender to "mash" them faster.)
4. Combine Mascarpone cheese, egg whites, vegetable oil, vanilla, milk, and blueberries. Beat ingredients until combined. (Again I used a stick blender after mixing it because it was really smooth or combined.)
5. Add the dry ingredients slowly with the electric mixer on the lowest setting. Once combined, scrap down the sides and the bottom then mix on medium speed for about 20 seconds.
6. Fill cupcakes 2/3 full for about 30 minutes.
7. Remove cupcakes from oven when done and let cool slightly in the time then transfer to wire racks.
8. When cupcakes have cooled, begin making the frosting. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (do not over beat).
9. In another bowl, whisk together the Mascarpone cheese and confectioner's sugar until smooth. Gently fold whipped cream into the Mascarpone mixture while assume lemon extract to your liking until completely incorporated.
10. Frost cupcakes immediately and enjoy!
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