Mascarpone Whipped Cream Frosting on White Cupcakes
I started using this cupcake recipe for a friend's wedding last summer (see White Cupcakes with Whipped Mascarpone, Raspberry, and White Chocolate recipe). The frosting was delicious as it was--very thick and creamy, but very light compared with butter cream frosting. I ended up adding a cup of heavy whipping cream to that recipe, though, because one batch of frosting was not enough for one batch of cupcakes; but a double batch was too much. By adding the extra cup of cream, I got just the right amount of frosting AND I got a little bit of a lighter, creamier frosting. I think I even like this frosting better for cupcakes than my Stabilized Whipped Cream because it's richer and thicker than the whipped cream, without the heavy sweetness of a butter cream. So many people who've tried this frosting exclaim that they love it on cupcakes because it's so light, not too sweet. If you love sweet frosting, just go for the butter cream. But if you're looking for a light, yet rich tasting vanilla frosting, try this. I think you'll love it.
Mascarpone Whipped Cream Frosting
- 8 oz. mascarpone cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream
In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high until completely blended. Add whipping cream and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form.
Transfer to a piping bag fitted with your favorite cupcake frosting tip.
White Cupcakes with Mascarpone Whipped Cream Frosting
--Adapted from KingArthurFlour.com
- 2 3/4 cup cake flour
- 2 tablespoons King Arthur Flour Cake Enhancer (optional)
- 1 2/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup butter, softened
- 2 large eggs, whole
- 3 large egg whites
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons LorAnn Princess Cake and Cookie Emulsion (original recipe calls for 2 teaspoons vanilla and 1 teaspoon almond extract)
- 1 batch of mascarpone whipped cream frosting (recipe above)
- 15 fresh strawberries
- 90 fresh blueberries
- Preheat oven to 350 degrees Fahrenheit. Line 30 muffin cups with cupcake liners.
- In the bowl of a standing mixer fitted with a whisk attachment, mix all of the dry ingredients on low speed. Add the soft butter and mix until it all looks like wet sand.
- Add the egg whites, one at a time, and then the whole eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl after each addition.
- In a small bowl, whisk the milk with the vanilla and Princess Emulsion. Add this mixture, 1/3 at a time, to the batter. Beat 1-2 minutes after each addition, until fluffy. Scrape down sides and bottom of the bowl.
- Transfer batter to a large zip top bag. Carefully seal the top and twist a top corner so that the batter is forced into the opposite bottom corner. Cut about 1/2 inch off the corner. Squeeze batter into each muffin cup to within 1/2 inch of the top. Do not overfill.
- Bake at 350 degrees for 17-20 minutes, or until a toothpick inserted in a center cupcake comes out clean.
- Remove from oven and allow to cool in the pan for a few minutes. Then with a butter knife or offset spatula, remove cupcakes to a wire rack to finish cooling.
- While cupcakes cool, prepare ganache (recipe below) and set aside to cool to room temperature. Baked cupcakes can be frozen for later use. Freeze in a single layer and store in an airtight container. Defrost at room temperature before frosting.
- Prepare mascarpone frosting. Place frosting in a piping bag fitted with desired tip.
- Pipe frosting onto the tops and top with half a strawberry and three blueberries.
- Keep refrigerated until ready to serve.