Tuesday, October 21, 2008
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.
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.
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.
8 oz. Mascarpone Cheese
4-5 Cups Powdered Sugar
1 Teaspoon Vanilla
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....