Strawberry Cupcakes, Mascarpone Frosting

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Best frosting ever! Fluffiest cupcake ever!

So that was me raving about this recipe. I thought it was my vanity speaking. But I got a personal message from Husband’s teammate telling me they like the cupcake and they were really good. I made them for my husband’s team on his birthday. Except for a minor setback, which I’ll warn you about below, this recipe is fairly easy.

Strawberry Cupcake with Mascarpone Frosting

  • Servings: 12 cupcakes
  • Time: 1-1.5 hrs
  • Difficulty: easy
  • Print

Ingredients (quick look):

Cupcakes:

  • strawberries
  • sugar
  • vegetable oil
  • egg
  • buttermilk
  • vanilla
  • flour
  • baking powder
  • baking soda
  • salt

Frosting:

  • Mascarpone cheese
  • heavy whipping cream
  • vanilla extract
  • sugar
  • Strawberries for topping, diced
Please find the rest of the recipe at the beautiful blog Will Cook For Smiles.

Lessons Learned: 

  • Mascarpone cheese and the whipping cream have to be in the same temperature (room temperature is recommended).
  • It is possible to over-beat mascarpone cheese. I did! Just when I thought it was going so smoothly, my mascarpone curdled. It happened so fast, I almost cried. I didn’t have any backup, nor extra time.
  • If you’re making this for an occasion or something important, make sure you have backup. 🙂
  • I’m eternally grateful for the blog Fool Proof Living (how aptly named for I was feeling like a fool) where I found the fix: “using double boiler method, gently heat the curdled mixture while constantly whipping it, until all lumps are gone and it is smooth.”
  • There is practically a solution to all problems. Before bursting into tears, Google first.

Enjoy!

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