Pineberry Muffins with Mascarpone Whipped Frosting
My Pineberry Muffins with Mascarpone Whipped Frosting are slightly more dense than a cupcake with a delightful tender crumb; the perfect cross between a muffin and a cupcake. The flavor and texture of this unique dessert is sure to please even the pickiest of eaters.
Keyword: Baked Goods, Dessert, Pineberry Muffins w Mascarpone Whip
Prep Time: 35 minutesminutes
Cook Time: 20 minutesminutes
Cooling Time: 20 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Servings: 12
Author: athomewithrebecka
Ingredients
1 ⅔cup all purpose flour (217g)
1teaspoonbaking powder
¼ teaspoonbaking soda
½teaspoonsalt
¾cupunsalted butter (168g)melted
1cupsugar (207g)
2teaspoonvanilla extract
2largeeggs
½cupsour cream (115g)
¼ cup+ 2 tablespoons milk
1 ½cupsfresh chopped pineberries and 12 whole berries for garnish
zest from 1 lemon
Mascarpone Whipped Frosting
16-oztub, mascarpone
½cup granulated sugar
2cupsheavy whipping cream
1teaspoonvanilla extract
Sugared Pineberries
½cupcaster sugar
1eggwhite
Instructions
Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners
Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.
Add the eggs and whisk together until well combined. Add the sour cream and whisk together until well combined.
Add the milk and whisk together until well combined.Add the dry ingredients and whisk together until combined, but do not over mix.
Fold in the chopped strawberries.Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and place on a cooling rack to cool
Mascarpone Whipped Frosting
In a large bowl, combine heavy cream, sugar, mascarpone cheese, ½ cup of sugar, and extracts. Whip until stiff peaks form.
Pipe the frosting onto the cooled cupcakes.Decorate with a whole pineberries, if desired.
Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature
Sugared Pineberries
Wash and drain whole pineberries. Dry berries with a soft cloth and set on parchment lined tray
Whip the egg white until it just begins to foam.
Dip half of the pineberry into the egg mixture and then into the caster sugar
Place dipped berry on the parchment lined tray and allow them to dry