Vanilla Cardamom Cupcakes with Plum Mascarpone Buttercream
By Emily Eastman
Vanilla Cardamom Cupcakes with Plum Mascarpone Buttercream
By Emily Eastman
Yield/Serves:
Makes 12 Cupcakes
Mascarpone Plum Buttercream
Vanilla Cardamom Cupcakes
- 4 ounces mascarpone cheese
- ½ tablespoon vanilla extract
- ½ cup confectioners sugar
- ½ cup chilled heavy whipping cream
- 2 Tablespoons plum jam (Click for recipe)
Vanilla Cardamom Cupcakes
- 1 ½ cups (180 g) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 1 ½ teaspoons ground cardamom
- ½ cup (113 g) unsalted butter melted, slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large eggs at room temperature
- 1 egg white
- ½ cup (120 mL) whole milk room temperature
- 1 tablespoon vanilla extract
Mascarpone Plum Buttercream
Place the mascarpone in a medium sized bowl and beat with an electric mixer using the whisk attachment until smooth. Add the vanilla extract and confectioners sugar, whisking again to combine. Be very careful not to overmix - when working with mascarpone it’s very easy for it to curdle.
With the mixer running on medium/high speed, stream the chilled whipping cream into the mascarpone and continue whipping for 1-3 minutes. Again, be very careful not to overmix - we don’t want our buttercream to curdle.
Fold the plum jam into the buttercream before adding to your piping bag fitted with a piping tip - then set aside for assembly.
Vanilla Cardamom Cupcakes
Preheat the oven to 350° F
In a small mixing bowl, combine the flour, ground cardamom baking powder and salt. Whisk everything together and set aside.
In a medium bowl, add the melted butter and sugar whisking to combine. Then add your eggs, egg white and vanilla whisking until smooth.
Sift half of your dry ingredients into the wet ingredients, then add the milk, then finally the second half of your dry ingredients, whisking between each addition.
Add cupcake liners to your cupcake tray and fill your liners with batter ¾ of the way full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, then transfer to a cooling rack to cool completely.
Assembly
Core out the center of your cupcakes and fill with 2 tsp of plum jam
Frost vanilla cardamom cupcakes with Mascarpone Plum buttercream and top with plum slices and sprinkles before enjoying!
Place the mascarpone in a medium sized bowl and beat with an electric mixer using the whisk attachment until smooth. Add the vanilla extract and confectioners sugar, whisking again to combine. Be very careful not to overmix - when working with mascarpone it’s very easy for it to curdle.
With the mixer running on medium/high speed, stream the chilled whipping cream into the mascarpone and continue whipping for 1-3 minutes. Again, be very careful not to overmix - we don’t want our buttercream to curdle.
Fold the plum jam into the buttercream before adding to your piping bag fitted with a piping tip - then set aside for assembly.
Vanilla Cardamom Cupcakes
Preheat the oven to 350° F
In a small mixing bowl, combine the flour, ground cardamom baking powder and salt. Whisk everything together and set aside.
In a medium bowl, add the melted butter and sugar whisking to combine. Then add your eggs, egg white and vanilla whisking until smooth.
Sift half of your dry ingredients into the wet ingredients, then add the milk, then finally the second half of your dry ingredients, whisking between each addition.
Add cupcake liners to your cupcake tray and fill your liners with batter ¾ of the way full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes, then transfer to a cooling rack to cool completely.
Assembly
Core out the center of your cupcakes and fill with 2 tsp of plum jam
Frost vanilla cardamom cupcakes with Mascarpone Plum buttercream and top with plum slices and sprinkles before enjoying!