Haniela's: ~Almond Mascarpone Cupcakes with Raspberries~

~Almond Mascarpone Cupcakes with Raspberries~

Friday, July 1, 2011

It's been nearly 2 years since I saw this recipe at My Sweet and Saucy, and every time I came across it while flipping through my "recipes to try" binder I told myself :" You need to make this"! Well, don't we all do that! So as it happens I was cleaning out my night stand, it's been covered with recipe pages and cook books for some time now and since I could no longer ignore the mess, at the very bottom I found this recipe again. Just to clarify, I guess I can come out of closet..I like to  read recipes just before I fall asleep.

I have lots of almond flour that I made and it seems like every time I have a chance I make macarons instead of anything else with almond flour.
Today though I decided to finally give it a shot. I halved the original recipe and instead of lemon in the frosting I used cinnamon. I love cinnamon. I made cupcakes instead of a cake, but I can totally see this as a cake. Utterly delicious. It is very light in texture and packed with nice almond flavor, don't let me start on mascarpone cheese. It owns my heart. I love it.
 I  also doubled the amount of almond extract.
Almond Cupcakes(makes 12 standard cupcakes)
1stick butter/113grams
1cup blanched and ground almonds/almond flour
1/2 cup all purpose flour
1cup sugar
1/2tsp baking powder
1/4tsp salt
1tsp vanilla extract
1tsp almond extract
6 large egg whites, at room temperature

Preheat oven to 350F
fit 12 cavity muffin pan with liners

Clarified Butter
Make Clarified Butter from 1stick of butter
Once you have clarified butter add vanilla and almond extract.Put aside

Dry Ingredients
In a large bowl, sift together: almond flour, all purpose flour, 1/2cup sugar, baking powder, salt

Using a mixer whip the room temperature egg whites with a pinch of salt, until soft peaks are formed, gradually add remaining 1/2 cup of sugar until, stiff and glossy peaks are formed. Take care not to over beat the egg white or they will become dry.

Into the dry ingredients fold in about 1/3 of meringue, then gradually add warm(not hot) clarified butter, fold gently, and then continue folding in remaining meringue until you have a uniformed batter, don't over mix it.
Fill your muffin pan and bake for about 16-18 minutes or until toothpick comes out clean.
Cool on the cooling rack.

1cup mascarpone cheese at room temperature
1/2cup powdered sugar
1stick of butter at room temperature
1/4tsp cinnamon
pinch of salt

I prefer to stir mascarpone with room temperature butter, then I add powdered sugar and cinnamon. If using  mixer, try not to over beat it.
(You can also use mascarpone cheese alone if you'd like)
Pipe frosting on the top of cooled cupcakes, decorate with fresh raspberries.

 I decided to add a little 4th of July flare to these cupcakes, as you know I love royal icing butterflies and so here is my take on  Patriotic Royal Icing Butterflies
For a detail tutorial please refer to my tutorial 

Once my butterfly wings dried I used a star stencil to make little white stars.
How to make a stencil out of plastic sheet.

Linking up to TIDY MOM

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