Strawberry And Mascarpone Filled Cupcakes Giada Recipes

MASCARPONE STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with liners.
• Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
• Pour cake mixture into prepared muffin cups.
• Bake in preheated oven until lightly browned, about 20 minutes.
• Place strawberries in a food processor or blender; puree until smooth.
• Stir pureed strawberries and confectioners' sugar together in a bowl.
• Spoon strawberry mixture on top of cupcakes.

JADE'S STRAWBERRY-FILLED CUPCAKES

Steps:

• Cook's Note: Quinoa flour can be found at health food stores.
• For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
• Whisk together the flours, baking powder and salt in a medium bowl.
• Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
• For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
• Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
• Add the melted chocolate to one bowl of the frosting and stir until smooth.
• Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
• Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
• Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA

Steps:

• Special equipment: 1 muffin tin, piping bag.
• Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
• In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
• In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

STRAWBERRY BALSAMIC FILLED CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool completely., Place strawberries, sugar, vinegar and thyme in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until thickened, 12-15 minutes, stirring occasionally. Cool completely., Beat topping ingredients on medium speed until stiff peaks form, about 2 minutes (do not overmix). Refrigerate, covered, while filling cupcakes., To fill cupcakes, cut a 1-in. circle (1-in. deep) in the top of each cupcake; remove cut portion and set aside. Spoon 1 teaspoon strawberry mixture into each opening; replace cutout portions. Refrigerate the filled cupcakes for 10 minutes., Pipe or dollop topping over cupcakes. Refrigerate until serving.

CREAM CHEESE FILLED CUPCAKES

Steps:

• Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.

STRAWBERRY JAM FILLED CUPCAKES!

Steps:

• Preheat oven to 375.
• Grease 20 muffin tin cups.
• In a large bowl,cream sugar and shortening,until fluffy.
• Add in the eggs,blending well.
• Next add sifted flour and spices,salt& baking soda.
• Add alternatly with milk to creamed mixture.
• Fold in the strawberry jam,combine.
• Bake for 20-25 minutes.
• After removing from pan,you may frost with your favorite frosting!

CHOCOLATE CHIP AND MASCARPONE CUPCAKES - GIADA DE LAURENTIIS

Steps:

• For the Cupcakes:
• Line muffin cups with paper liners
• Place an oven rack in the center of the oven and preheat to 325 degrees F.
• Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
• Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
• Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
• For the Ganache:
• Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
• Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
• Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

DARK CHOCOLATE CUPCAKES WITH RASPBERRY FILLING

Steps:

• Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
• In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
• In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.