Blueberry Mascarpone Cupcakes with Mascarpone Cream Frosting
Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them. 640
or any vegetable oil
heavy whipping cream
or as needed to reach desired consistancy
Preheat oven to 350℉ (180℃).
Coat 24-muffin cups with cooking spray, grease with butter or line with papper cups.
In a medium bowl, whisk together flour, sugar, brown sugar and baking powder. Set aside.
Add fresh blueberries into another large bowl with an electric mixer, and mash them with a potato masher or fork.
Add Mascarpone cheese, egg whites, vegetable oil, vanilla, milk into bowl with mashed blueberries, and stir until well mixed.
Beat in dry ingredients with electric mixer on lowest setting.
Scrap down the sides and the bottom once or twice.
Transfer cupcakes in pans on wire rack, allow to cool in pan for about 10 minutes.
Remove from the tin and let cool completely on wire rack.
Then make the frosting:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form, avoid over beating cream.
In another bowl, whisk together Mascarpone cheese, powdered sugar, lemon juice and zest as needed until smooth.
Gently fold whipped cream into cheese mixture until well mixed.
Frost cooled cupcakes and serve.