After it was surprisingly easy to convert tiramisu to a cupcake recipe, I decided to try doing a cupcake version of my Raspberry Mascarpone Cream next. These cupcakes are rich and fruity with a surprising amarettini crunch. I hope you enjoy them as much as I did! :)
Ingredients:
Batter:
- 1 1/3 cup all purpose flour
- 3/4 cups caster sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/3 cup unsalted butter
- 1 tbsp amaretto
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
Filling:
- 1 cup frozen raspberries
- 1 tbsp powdered sugar
- 1 tbsp amaretto
Topping:
- 125 g mascarpone cheese
- 1/2 cup whipping cream
- 1/2 cup powdered sugar
- 1 tbsp amaretto
- 50 g amarettini cookies
Yields ~12 cupcakes
Pre-heat the oven to 350°F (upper/lower heat).
In a bowl, mix frozen raspberries, powdered sugar and amaretto. Let sit for ~30 min, stirring every now and then.
In the meantime, prepare the batter by whisking softened butter and sugar. Once the texture is "fluffy", mix in the eggs until well-combined. Lastly, mix in the remaining ingredients.
Evenly distribute batter in a 12-cup muffin pan and bake for approximately 20 min.
While the muffins are cooling off, whisk the raspberry mix for ~30 sec to get a smooth raspberry purée.
Remove the cupcake core and fill with the raspberry filling.
Fill the hole with part of the cupcake core you removed.
For the topping, whisk the mascarpone cheese, then slowly add in the amaretto and powdered sugar at medium speed.
Finally, start whisking in the whipping cream at high speed until stiff. Do not overwhisk or the cream will start clotting.
Apply the topping with a spoon or a piping bag.
Just prior to serving, crush the amarettini cookies in a ziplock freezer bag. Make sure not to use a thinner plastic bag as it will break (learned this the hard way!). It's easiest to run a rolling pin over the bag a couple of times in order to crush the cookies.
Lightly sprinkle the crumbs on the topping and the cupcakes are ready to be served!
The cupcakes should be stored in the fridge and should be eaten within 3 days. Enjoy! :)
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