How to make it

  • Preheat oven to 350 degrees. Insert paper liners into muffin tins and set aside.
  • In a medium bowl, sift the flour, salt and baking powder together.
  • Cut butter into small cubes and put in bowl of an electric mixer. Beat for about 2-3 minute on mid-high speed or until the butter is lighter and creamy in texture. Scrape bowl the bowl and beat again for another minute or so.
  • Add the sugar in three separate intervals, beating a minute after each addition. Scrape the bowl. Add the eggs, one at a time, making sure each egg is almost completely beaten before adding the next one.
  • Reduce the mixer speed. Add the vanilla and ½ of the pod to the buttermilk and stir to incorporate.
  • Add the dry ingredients alternately with the buttermilk mixture. Mix only until just incorporated. Scrape the the bowl and mix for about 10 seconds.
  • Fill cupcake lined muffin tin with batter and bake for approximately 20-25 minutes or until cupcakes are lightly browned on top and toothpick inserted in center of cupcake comes clean.
  • Make the frosting:
  • In medium bowl or food processor, beat room temperature mascarpone cheese until soft and creamy.
  • In large bowl, beat chilled whipping cream. Add 1 cup of sifted powered sugar. Continue to add powered sugar to taste, being careful not to over beat cream. Carefully fold in vanilla extract and ½ of vanilla pod.
  • Carefully, fold the whipping cream into the mascarpone cheese in three increments.
  • Frosting can be chilled covered in refrigerator overnight, if necessary.
  • Make the Cupcake Filling:
  • Add flavor of choice to about 1 cup of frosting and mix. Scoop filling into a piping bag fitted with a #3 tip. Stick tip directly into cupcake and pipe a small amount of in center of cupcake.
  • Finish cupcakes by piping a generous amount of frosting on top. Garnish as you wish.

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