double vanilla cupcakes with mascarpone buttercream

double vanilla cupcakes with mascarpone buttercream

Who doesn’t love cupcakes? These rich vanilla cupcakes are anything but basic. Tender, light, and heavy on the vanilla, they’re the perfect sweet treat to end a meal.

Tonight I’m keeping it simple. I’m frosting these gems with a vanilla mascarpone buttercream and topping each one with these adorable Mother’s iced animal cookies.

A perfect finish to a Shabbat dinner celebrating Parasha Noach, or anytime you need a sweet and a smile!

Vanilla Cupcakes  - makes 12

For the Cupcakes

Ingredients:

  • 1/2 cup (113 grams) unsalted butter, room temperature

  • 2/3 cup (130 grams) granulated white sugar

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla bean paste

  • seeds from 1 vanilla bean

  • 1 1/2 cups (195 grams) all purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 cup (60 ml) milk, room temperature

Method:

  • In a small bowl, combine flour, baking powder, and set it aside. 

  • In the bowl of a stand mixer (or electric hand mixer), cream the butter and sugar together until light and fluffy. 

  • Add the eggs one at a time, beating at low/medium speed after each addition.

  • Add the vanilla paste.

  • Cut a vanilla bean in half the long way and, using the point of a paring knife, scrape out the seeds. Add the seeds to the mixing bowl and beat the batter with both vanillas on medium speed, just to combine. (Save the vanilla bean pod and add it to a jar of superfine sugar to make vanilla sugar.)

  • Add one third of the flour mixture and beat on low until combined, then add half the milk, another third of the flour, then the rest of the milk and then the rest of the flour, beating to combine after each addition.  Beat for an additional 30 seconds. 

  • Line the a cupcake/muffin tin with cupcake papers and fill them with the batter using a spring-type ice cream scoop.

  • Bake for about 20 minutes, until light golden in color and a toothpick tester comes out just clean. Don’t overbake.

  • Cool in the pan on a rack for 10 minutes, then remove the cupcakes in their papers to a wire rack to cool completely.

For the Mascarpone Buttercream

Ingredients:

  • 8 ounces mascarpone

  • ½ lb sweet butter (2 sticks), softened

  • 2 teaspoons vanilla bean paste

  • 1 lb confectioner’s sugar

  • heavy cream as needed to thin the buttercream

Method:

  • In the bowl of a stand mixer, or with a electric hand mixer, beat the mascarpone and the butter until well blended, and continue beating until light and fluffy.

  • Add the vanilla and beat to combine.

  • Beat in the sugar, a little at a time so that it doesn’t fly out of the bowl. Then continue beating the buttercream until fluffy.

  • Add cream, a tablespoon at a time, until your frosting reaches your desired consistency.

Frost your cupcakes by filling a pastry bag and piping it on with the tip of your choice. Or, go rustic and dollop it on with an offset spatula.

Options: Decorate with sprinkles, cookie crumbs, a maraschino cherry, or whatever you’d like to use.