Mmm...Mascarpone Cupcakes
I decided there must be something to sleeping in front of the patio door in the sun. Ferguson does it all the time, after all. So, after a shit day at work yesterday, I came home and curled up with a pillow and blanket in the floor where the sun shines in through the sliding glass door. I slept until 9:00pm. I'm sure Jason wondered what I was doing, but he was a dear and didn't wake me up to ask.
Thankfully, I'm off work today. Ferguson and I went for a walk after breakfast, and then I went out and got a pedicure. My feet and legs are happy-happy. I dropped by Whole Food Market on my way home and picked up the ingredients necessary to make Mascarpone Cupcakes. It has become tradition that I bring dessert to all holiday parties at Jason's mother's house. She insists that I'm much better at baking. And, not to toot my own horn, but this is true. However, I do not like to try a new recipe out when I'm expected to deliver delicious tasties. So, I cut the recipe in half and made a few today while I wasn't busy.
I totally put them on the cutting board and took them over to some natural light. The florescent in the kitchen just made them look sickly. The recipe is modified from Giada De Laurentiis's mini cupcake recipe. The mascarpone cheese makes the cake so moist, and the berry 'icing' is delicious and sweet.
INGREDIENTS:
8 ounces mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen berries, thawed
2 1/2 cups powdered sugar
DIRECTIONS:
Preheat the oven to 350 degrees F. Line the muffin tin with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth. Fill the muffin cups to just below the rim and bake until puffed and golden--about 20 minutes.
Meanwhile, puree the berries in a blender. Place the powdered sugar in a medium bowl. Pour in the berry puree and whisk until smooth. Top the cooled cupcakes with the berry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
I totally ate one already, but I shouldn't have. Jason wants to go eat on the patio of our favorite Mexican restaurant after he gets off work. After fresh fruit from Whole Foods and a cupcake, I'm too full to really enjoy eating a huge burrito.
Thankfully, I'm off work today. Ferguson and I went for a walk after breakfast, and then I went out and got a pedicure. My feet and legs are happy-happy. I dropped by Whole Food Market on my way home and picked up the ingredients necessary to make Mascarpone Cupcakes. It has become tradition that I bring dessert to all holiday parties at Jason's mother's house. She insists that I'm much better at baking. And, not to toot my own horn, but this is true. However, I do not like to try a new recipe out when I'm expected to deliver delicious tasties. So, I cut the recipe in half and made a few today while I wasn't busy.
I totally put them on the cutting board and took them over to some natural light. The florescent in the kitchen just made them look sickly. The recipe is modified from Giada De Laurentiis's mini cupcake recipe. The mascarpone cheese makes the cake so moist, and the berry 'icing' is delicious and sweet.
INGREDIENTS:
8 ounces mascarpone cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen berries, thawed
2 1/2 cups powdered sugar
DIRECTIONS:
Preheat the oven to 350 degrees F. Line the muffin tin with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth. Fill the muffin cups to just below the rim and bake until puffed and golden--about 20 minutes.
Meanwhile, puree the berries in a blender. Place the powdered sugar in a medium bowl. Pour in the berry puree and whisk until smooth. Top the cooled cupcakes with the berry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
I totally ate one already, but I shouldn't have. Jason wants to go eat on the patio of our favorite Mexican restaurant after he gets off work. After fresh fruit from Whole Foods and a cupcake, I'm too full to really enjoy eating a huge burrito.