Strawberry And Mascarpone Filled Cupcakes Giada Recipes

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JADE'S STRAWBERRY-FILLED CUPCAKES



Jade's Strawberry-Filled Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 cups all-purpose flour
1/4 cup quinoa flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1 stick butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1/3 cup strawberry fruit spread or jam
1/4 cup semisweet chocolate chips, such as Ghirardelli
1 stick butter, at room temperature
3 3/4 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons strawberry fruit spread or jam
Special equipment: 12-cup muffin pan; 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

Steps:

  • Cook's Note: Quinoa flour can be found at health food stores.
  • For the cupcakes: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
  • Whisk together the flours, baking powder and salt in a medium bowl.
  • Beat the sugar and butter in a large bowl until combined, using an electric hand mixer. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup). Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter. Spoon the remaining batter on top to cover the fruit spread completely. Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
  • For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat.
  • Beat the butter in a medium bowl until light and smooth, using an electric hand mixer. Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy. Remove half of the frosting and place in a small bowl.
  • Add the melted chocolate to one bowl of the frosting and stir until smooth.
  • Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
  • Frost the tops of the cupcakes with desired frosting using a small spatula. Allow the frosting to set for 20 minutes before serving.

MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE



Mascarpone Mini Cupcakes with Strawberry Glaze image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 48 mini muffins

Number Of Ingredients 7

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
  • In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
  • Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Nutrition Facts : Calories 102 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 77 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 12 grams

STRAWBERRY AND MASCARPONE FILLED CUPCAKES- GIADA



Strawberry and Mascarpone Filled Cupcakes- Giada image

Wow! These are so delicious!! :) Make sure you drain your strawberries really well. The piping takes a few minutes to get used to .......but then it is easy. These are a hit! I have had several recipe requests :) Recipe is as written ;) Recipe from Giada De Laurentiis

Provided by Chez Michelle

Categories     Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 French vanilla cake mix, like Duncan Hines Moist Deluxe French Vanilla cake
1 (8 ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Special equipment: 1 muffin tin, piping bag.
  • Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
  • In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
  • In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

Nutrition Facts : Calories 98.4, Sodium 0.8, Carbohydrate 25.1, Fiber 0.2, Sugar 24.2

VANILLA CUPCAKES



Vanilla Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup quinoa or almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Frosting of choice
Special equipment: one 12-cup muffin pan and 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
  • In a medium bowl, whisk together the flours, baking powder and salt.
  • In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
  • Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.

MASCARPONE STRAWBERRY CUPCAKES



Mascarpone Strawberry Cupcakes image

These are the most moist cupcakes I have ever had. It is more of an adult cupcake, as it is not piled with frosting. The glaze on top gives just enough sweetness and flavor!

Provided by laureng

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package moist white cake mix
1 cup water
1 (8 ounce) container mascarpone cheese
¼ cup vegetable oil
2 egg whites
½ cup frozen strawberries, thawed
2 ½ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 12 muffin cups with liners.
  • Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined.
  • Pour cake mixture into prepared muffin cups.
  • Bake in preheated oven until lightly browned, about 20 minutes.
  • Place strawberries in a food processor or blender; puree until smooth.
  • Stir pureed strawberries and confectioners' sugar together in a bowl.
  • Spoon strawberry mixture on top of cupcakes.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 60.1 g, Cholesterol 23.3 mg, Fat 17.9 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 303 mg, Sugar 49.3 g

STRAWBERRY AND MASCARPONE FILLED CUPCAKES



Strawberry and Mascarpone Filled Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained frozen strawberries
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Special equipment: 1 muffin tin
  • Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.
  • In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
  • In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

CHOCOLATE CHIP AND MASCARPONE CUPCAKES



Chocolate Chip and Mascarpone Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h55m

Yield 24 cupcakes

Number Of Ingredients 16

5 ounces unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 1/4 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
2/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners

Steps:

  • For the Cupcakes:
  • Place an oven rack in the center of the oven and preheat to 325 degrees F.
  • Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.
  • Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.
  • Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
  • For the Ganache:
  • Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
  • Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.
  • Cook's Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

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