Скачать или смотреть Vanilla Cupcakes with Whipped Mascarpone Frosting filled with Strawberry Compote 🧁🍓

Makes ~ 8-10 cupcakes 🧁

Cupcake Batter - (recipe adapted from ‪@PreppyKitchen‬ vanilla cake recipe)
• 1¼ cups (140g all-purpose flour
• 1⅛ tsp baking powder
• Pinch of salt
• ¾ cup + 1 tbsp (167g) granulated sugar
• 6 tbsp (85g) unsalted butter, room temp
• 1.5 large egg, room temp (for the 0.5 egg- crack the egg, beat it, and use half)
• 1½ tsp vanilla extract
• ½ cup (120mL) buttermilk

Instructions:
1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until pale and fluffy.
4. Add eggs and vanilla, mix well.
5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry.
6. Divide into liners and bake 18–20 mins, or until a toothpick comes out clean.
7. Cool completely.

Strawberry Compote (Filling)
• ½ cup chopped strawberries
• 1 tbsp sugar
• Squeeze of lemon juice
• 1 tbsp water
• 1 tsp cornstarch (for thickening)

1. In a medium saucepan, combine the fresh or frozen strawberries, sugar, lemon juice, and water.
2. Bring the mixture to a simmer over medium heat. Stir occasionally to ensure the sugar dissolves.
3. Let the mixture simmer for 5-10 minutes, stirring occasionally, until the strawberries soften and release their juices.
4. If you want a thicker compote, dissolve cornstarch in a small amount of water and add it to the simmering mixture. Stir well and continue to simmer for another 2-3 minutes until it thickens to your desired consistency.

Whipped Mascarpone Frosting
• 150ml cold heavy cream
• 75g mascarpone cheese, room temp
• 40g powdered sugar
• ½ tsp vanilla extract

Whip cream, sugar and vanilla extract until soft peaks. Then add the mascarpone and whip until smooth and stiff peaks.

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