Iron Cupcake: Earth Challenge CHEESE (round 4)

Introducing: Blackberry Pistachio Mascarpone Cupcake

Chocolate cake infused with Blakberry Creme' Fraiche, covered in Mascarpone frosting, topped with Fresh blackberries and pistachio nuts. I was baking so many new flavors for one night, I neglected to spend some quality time making this cupcake "look" more beautiful, but I assure you this flavor combo WORKS! Very RICH and heavy.

CAKE RECIPE:
2 EGGS
2 CUPS SUGAR
2 TEASPOONS VANILLA EXTRACT
¾ CUP VEGETABLE OIL
2 CUPS MAYONAISE

MIX ABOVE INGREDIENTS UNTIL COMBINED (LESS THAN 1 MINUTE).

3 CUPS FLOUR
6 TABLESPOONS COCOA POWDER
½ TEASPOON SALT

2 CUPS COLD WATER

MIX/SIFT ABOVE DRY INGREDIENTS. ALTERNATELY MIX 1/3 OF THE WATER AND 1/3 OF THE FLOUR INTO THE CAKE BATTER.

2 TEASPOONS BAKING SODA
3 TABLESPOONS WHITE VINEGAR

COMBINE ABOVE INGREDIENTS. AFTER REACTION SEIZES MIX INTO BATTER JUST UNTIL COMBINED.

REGULAR SIZE CUPCAKES BAKE AT 350 FOR 15-18 MINUTES. MINI SIZE CUPCAKES BAKE AT 350FOR 12 MINUTES.

FILLING:
8 oz. Creme Fraiche
1 Cup Powdered Sugar
1/2 Cup Blackberries

Puree ingredients until completely smooth. Pipe Filling into center of each baked cupcake. This will soak into the cake and create a chocolate blackberry explosion flavor.

FROSTING:
8 oz. Mascarpone Cheese
4-5 Cups Powdered Sugar
1 Teaspoon Vanilla

TOPPERS:
Fresh Blackberries
Chopped Pistachios

Again, I wish I spent more time making the presentation better of this cake. Overall the flavor turned out well and nobody complained.

Ah...the love of cheese....