fbpx kennethtemple.com

Strawberry Orange Cupcakes with Mascarpone Icing

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Strawberry Orange Cupcakes with Mascarpone Icing

Tips for success: You can make the strawberry sauce a day in advance. You can use an alternative milk for the cupcakes. If you’re making these cupcakes in advance place icing on them before serving. Cupcakes keep well in an airtight container for 3 days in the fridge and 2 months in the freezer. This recipe works for a small 8 x 8 cake.

Orange-Strawberry Cupcakes with Mascarpone Icing
Orange-Strawberry Cupcakes with Mascarpone Icing

Strawberry Orange Cupcakes with Mascarpone Icing

Kenneth
Tips for success: You can make the strawberry sauce a day in advance. You can use an alternative milk for the cupcakes. If you’re making these cupcakes in advance place icing on them before serving. Cupcakes keep well in an airtight container for 3 days in the fridge and 2 months in the freezer. This recipe works for a small 8 x 8 cake.
No ratings yet
Servings 6 persons
Calories

Equipment

Ingredients
  

Orange Strawberry Cupcakes:

  • ½ lbs. strawberries washed, trimmed, halved
  • zest of 2 navel oranges
  • juice of 2 navel oranges
  • 1 stick unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk

Mascarpone Icing:

  • 8 oz. mascarpone room temperature
  • 1 cup powder sugar
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • dark chocolate bar garnish

Instructions
 

  • Add the strawberries to a food blender and blitz for 1 minute. Add to a small sauce pan over medium heat cook until sauce has reduced to ¼ cup about 10 minutes. Add the orange zest and juice to strawberry sauce and sit to the side.
  • In a large bowl beat butter and sugar together until lemon color is achieved. Add eggs one at a time. Then add vanilla extract. In a bowl mix together flour, baking powder and kosher salt. Alternate adding the  flour and milk, start with flour and end with flour. Fold in strawberry sauce to batter. Line a 6 cupcake pan or 12 cupcake pan with muffin liners. Fill up to 2/3 the way and pop in the oven for 18 to 20 minutes. Remove from the oven and let cool for 10 to 15 minutes before icing.
  • In a bowl mix mascarpone, powder sugar, kosher salt and vanilla together until mixture is blended. Pour in heavy cream and mix on low for 30 seconds. Add to a pastry bag and pipe on top of cooled cupcakes, garnish with shaved chocolate.

Notes

Preheat oven to 350 degrees
Cooked this recipe?Let me know how it was!
Instagram
Facebook

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.

We have exclusive properties just for you, Leave your details and we'll talk soon.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incid idunt ut labore ellt dolore.

Tired of Cooking the Same Thing?

I know finding cooking inspirations can be hard. Subscribe today and receive weekly inspiring and flavorful recipes.