Raspberry Cupcakes with Mascarpone Cheese

I have a surprise for you today… my friend Amanda is a great baker. In fact, her specialty is cupcakes! For a while, she has been concocting different recipes (such as avocado cupcakes) and about two weeks ago, she created a facebook page dedicated to her creations. Although I love cupcakes, I have never made them, can you believe that? So, I asked her if she would share with me and you one of her favorite recipes… and she obliged. Here she is:

Hello my name is Amanda and I, along with my partner Whitley, have created SasCakes Cupcakes (http://www.facebook.com/#!/pages/SasCakes-Cupcakes/197983710259310 ). We decided to make cupcakes simply because we love cupcakes and good ones. SasCakes is about using really good and fun flavors and creating really good combinations. When you visit our Facebook page you’ll be seeing a lot of really great recipes and recipes that are really easy to make. This recipe was a great one that I created because I love berries, and berries just scream summer! It’s a Chocolate Raspberry cupcake with a Raspberry mascarpone icing. I loved the cupcakes and I hope you love it as well.

 

  

Raspberry Cupcakes           
Ingredients

1 1/2 cups Flour
1 1/2 tsps baking powder
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 cup raspberry puree/ or desert filling
1/2 of lemon juice
 4 blocks unsweetened chocolate (melted)
1/2 tsp vanilla extract
1/2 cup half &half

Directions:

1. Mix the flour and baking power in a bowl.
2. In a separate bowl using a hand mixer, mix together sugar and butter until it starts looking fluffy.

3. Then in the bowl that has the sugar and butter mixture, add the eggs one at a time. Then add the vanilla extract, lemon juice, raspberry puree, and the melted chocolate.

4. When the wet ingredients are mixed together making a smooth batter, start adding the mix of flour and baking power slowly. Add the half and half and mix.

5. Take a cupcake pan and line them with your favorite kind of cupcake liners, scoop the batter into each of the liners, making it half full.

6. Put the pan into the oven at 325 for 20 minutes, checking the middle with a toothpick to make sure it is cooked thoroughly. Once they are cooked, take them out of the pan and let them sit until they are cool, after cooling start icing and enjoy

 

Raspberry mascarpone icing

Ingredients:

6 tbsp. unsalted butter

1/2 cup confectionary sugar
8 oz mascarpone cheese
1/4 cup raspberry puree

Directions:

1. Beat the butter and confectionary sugar together in a bowl until it is combined.

2. Add the mascarpone cheese and raspberry puree in to mixture and fold until smooth.

3. Add it to your wonderful cupcake!

ENJOY!
Amanda Behr