#vanillacupcakes #vanillacupcake #cupcakerecipe #mascarpone #valentinedessert #desserts
Classic Vanilla Cupcakes Topped with Mascarpone Frosting 🧁
These classic homemade vanilla cupcakes are soft, fluffy and have a lovely light texture. A simple and easy no fail recipe bursting with vanilla flavour. Not complicated and no fancy flavours to suit any occasion. They are topped with a decadent light whipped mascarpone frosting and garnished with colourful sprinkles, making a simple dessert extra elegant!
INGREDIENTS: Makes 12 regular or 24 mini sized cupcakes 🧁
1 1/4 cup(165g) sifted all purpose flour
3/4 cup (145g) sugar
1 stick (113g) softened unsalted butter 🧈
1/2 cup (125ml) milk (room temperature)
1 1/4 teaspoon (5g) baking powder
1 tablespoon (12ml) vanilla extract
1/2 teaspoon (3g) salt 🧂
2 large eggs 🥚 (room temperature)
FROSTING:
8 ozs. (250g) mascarpone cheese
1 cup (250 ml) 35% heavy whipping cream
3/4 cup (85g) powdered sugar
DIRECTIONS: Preheat oven at 350 Fahrenheit (180 C)
1) Line 12 muffin cups with cupcake liners. Sift flour, add baking powder and salt. Mix well and set aside.
2) In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. On medium speed add eggs, one at at time, incorporating each one fully before adding the next one and add in the vanilla extract.
3) Mixer on low speed, add flour mixture in 3-4 parts, add milk. Scraping the bowl as needed. NOTE: Batter will look a bit “gritty”. Not to worry.
4) Using an ice cream scooper, scoop batter into the cupcake liners about two- thirds full. Bake 18-20 minutes or until the toothpick comes out clean when inserted in the centre of the cupcakes. Let cool completely before frosting.
FROSTING DIRECTIONS: FOR BEST RESULTS- Bowls should be cold. Place in fridge. Keep whipping cream and mascarpone cheese in the fridge till ready to use.
1) Beat the whipping cream (start medium speed and increase to high speed) until light and fluffy. Add a light splash of vanilla extract and mix well. Place in fridge.
2) In a separate bowl, mixer on low speed, beat the mascarpone cheese with the powdered sugar. Increase speed and beat till well incorporated. With a spatula, fold in the whipped cream. Mix well.
3) Add frosting to a piping bag fitted with a star tip. Pipe over the cupcakes
and garnish with colourful sprinkles.
The frosted cupcakes will keep well up to 5 days in an airtight container and placed in the refrigerator.
You can also freeze the UNFROSTED cupcakes for up to 2 months by individually wrapping them well in plastic wrap and storing them in an airtight container.
When ready to use, defrost overnight in the refrigerator and top with freshly made frosting.
It’s a perfect dessert to eat anytime of the day ☀️ or night 🌙! 🧁☕️🥛
Nancy and Franca thank you for watching
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