Side Pannel
White Linen Cupcakes
White Linen Cupcakes
- Recipe Submitted by Healthy Recipes on 01/15/2014
Category: Cakes
Ingredients List
- Ingredients
- Vanilla Bean Cake:
- 1/2 cup butter, softened
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 2 3/4 cups all-purpose soft-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 to 2 tablespoon vanilla bean paste
- Paper baking cups
- Vegetable cooking spray
- Mascarpone Frosting:
- 1 cup whipping cream
- 12 ounces mascarpone cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Toppings:
- White chocolate curls
Directions
Preparation
To prepare Vanilla Bean Cake, preheat oven to 350 degrees.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.
Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
To prepare frosting, beat cream at high speed with an electric mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups. Frost each cupcake. Top each generously with white chocolate curls.
To prepare Vanilla Bean Cake, preheat oven to 350 degrees.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.
Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
To prepare frosting, beat cream at high speed with an electric mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups. Frost each cupcake. Top each generously with white chocolate curls.
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