Berries Cupcake with Mascarpone is a delightful and elegant dessert that brings together the sweetness of fresh berries, the richness of mascarpone cheese, and the delicate texture of mini cornmeal cakes. These cupcakes offer a perfect balance of flavors and textures, making them a delightful treat for special occasions, tea parties, or whenever you want to indulge in a sophisticated dessert.

The combination of berries and mascarpone is a classic pairing in the world of desserts. Berries have been enjoyed for centuries due to their natural sweetness and vibrant colors. Mascarpone cheese, hailing from Italy, is a creamy and luxurious cheese known for its versatility in both sweet and savory dishes.

Mini cornmeal cakes add a unique twist to the traditional cupcake. Cornmeal has a rich history, especially in American and Italian cuisines. Its addition to the cupcakes provides a delightful texture and flavor, adding to the overall charm of the dessert.

The Berries Cupcake with Mascarpone likely emerged as a result of culinary experimentation and a desire to create a sophisticated and visually appealing treat. The combination of fresh berries, mascarpone frosting, and cornmeal cakes showcases a harmonious blend of flavors and elevates the cupcakes to a level of sophistication that delights both the eyes and the taste buds.

INGREDIENTS

Mini Cornmeal Cakes:

• 3/4 cup + 2 tablespoons (100 grams) unbleached all-purpose flour
• 1/4 cup (30 grams) stone ground yellow cornmeal
• 1/2 cup + 3 tablespoons (140 grams) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 3 large whole eggs
• 10 tablespoons (145 grams or 5 ounces) unsalted butter, very soft

Whipped Mascarpone Frosting:

• 1/2 cup (113 grams) mascarpone cheese
• 1/2 cup (120 mL) chilled heavy cream
• 3 tablespoons (24 grams) powdered sugar
• 1/2 teaspoon pure vanilla extract

Assembly:

• Powdered sugar, for dusting
• Fresh raspberries and blackberries (roughly 2 ounces of each)
• Fresh lemon zest, for garnish

INSTRUCTIONS

Mini Cornmeal Cakes:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a standard muffin tin with 11 liners and set it aside.
2. In a medium bowl, whisk together the unbleached all-purpose flour, stone ground yellow cornmeal, granulated sugar, baking powder, and kosher salt. Set the dry ingredients aside.
3. In a stand mixer fitted with a paddle attachment, combine the whole eggs and softened unsalted butter. Add all of the dry ingredients to the bowl and turn on the mixer to medium speed (4). Beat the batter for about 2 minutes or until all the ingredients are evenly incorporated, and the batter becomes smooth.
4. Divide the batter evenly among the lined muffin cups, filling each about halfway. Bake the cupcakes at 375 degrees for 14 to 16 minutes or until they turn golden brown and are springy to touch. Remove from the oven and allow them to cool in the baking tin on a rack for 5 minutes. After that, remove the cornmeal cakes from the tin and let them cool to room temperature on a cooling rack.

Whipped Mascarpone Frosting:

1. In a clean mixer bowl, fitted with a paddle attachment, combine the mascarpone cheese, chilled heavy cream, powdered sugar, and pure vanilla extract.
2. Beat at low speed, gradually increasing to medium speed, until the mixture thickens and forms soft peaks.

Assembly:

1. Add a dollop of whipped mascarpone in the center of each cooled cornmeal cake using a spoon.
2. Lightly dust the cakes with powdered sugar using a fine-meshed sieve.
3. Top each cake with a mixture of fresh blackberries and fresh raspberries, and garnish with freshly grated lemon zest.
4. Serve these delightful Berries Cupcakes with Mascarpone immediately and enjoy their delightful combination of flavors and textures.

These Berries Cupcakes with Mascarpone are sure to impress with their elegant appearance and heavenly taste. Serve them at special gatherings, celebrations, or simply when you want to savor a refined and delightful dessert experience.