You know how I said I was planning on diving with seals? Well, that was cancelled. It was too windy. So, I decided to bake my disappointment away with these cupcakes. I actually kind of made up this recipe myself. I knew I wanted to make cupcakes, but I wanted to make something exciting. I went on Pinterest and wasn’t having any luck, so I decided to use marscapone in the frosting, because I love marscapone, and strawberries on vanilla cupcakes. Then, you get strawberry cream cupcakes!
When I made these cupcakes, as you may be able to tell from the photos, I spread strawberry jam on the tops of the cupcakes and then frosted on top of that. Honestly, I would not recommend this. It ended up turning out fine and the cupcakes were delicious. However, if you cut a cupcake in half or take a few bites out of it, the frosting was tempted to slide off because of the slippery jam. That’s why I would suggest coring the cupcake instead.
I actually tried making my own filling for these cupcakes before I just went to the jam. I didn’t use a recipe, I just cooked raspberries with sugar and cornstarch and hoped for the best. Well, I may have hoped but it didn’t turn out so well. I tried to strain it after cooking so as to get rid of all the seeds but then ended up with next to nothing left, so that was bad thinking on my part. It’s way easier to just use jam.
If you’ve never used marscapone before, you should definitely try it out. It’s an Italian cheese that just tastes like more buttery, fancier cream cheese. ‘Tis delicious. Happy baking!
Recipe adapted from Epicurious