Strawberry and Mascarpone Filled Cupcakes

1.0/5 rating 1 vote

  • 1 box vanilla cake mix
  • 8 ounces marscapone cheese
  • 1/2 cup frozen strawberries, thawed and drained
  • 1/4 cup sugar, plus 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 2 cups confectioners (powdered) sugar, sifted
  • 12-cup cupcake pan
  • Pastry bag with small tip
  • Directions

    1. Follow directions on the cake mix package to make cupcakes, but don't use cupcake papers when baking.
    2. In a food processor, combine marscapone, strawberries, 1/4 cup sugar, and lemon juice. Process until smooth.
    3. Transfer to a pastry bag with small tip. When the cupcakes have cooled, insert the tip of the pastry bag into the bottom of a cupcake and squeeze the mixture into the cupcake until it plumps slightly. Continue with remaining cupcakes.
    4. In small saucepan bring 1/2 cup sugar, water, and vanilla to a simmer over medium heat. Simmer until sugar dissolves.
    5. In medium bowl combine sugar/water/vanilla mixture with the confectioners sugar. Stir until smooth.
    6. Working quickly use a rubber spatula to spread the icing on the top of the cupcakes. If the icing begins to firm up in the bowl, pop it in the microwave for a few seconds to soften.

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