CREAM CHEESE MASCARPONE FROSTING
Hands down, my favorite frosting is cream cheese. It is creamy and tangy enough to cut the richness and sweetness of all kinds of cakes. In my opinion, it goes well with nearly any flavor. With the addition of mascarpone cheese, the frosting becomes a bit milder, making it great for cakes that are higher in acid and tanginess (like banana sour cream, or citrus cakes). Frosts one 9'' (two layer) cake.
Provided by Sandy
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla, and salt. Beat on high until smooth and fluffy. Refrigerate until ready to use; I recommend letting it sit about 15 minutes to soften before frosting your cake.
CAPPUCCINO CUPCAKES
Love coffee and chocolate? Then you'll love these Cappuccino Cupcakes, one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
- Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
- Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
- Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
- Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
- Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.
MASCARPONE BUTTERCREAM FROSTING
A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.
Provided by Buckwheat Queen
Categories Desserts Frostings and Icings Buttercream
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
- Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 22.5 g, Cholesterol 49.9 mg, Fat 18.7 g, Protein 1 g, SaturatedFat 11.3 g, Sodium 8.4 mg, Sugar 21.9 g
CAPPUCCINO CUPCAKES WITH CREAM CHEESE MASCARPONE FROSTING
I found this on bakespace.com I'm not sure where I can find coffee extract or vanilla paste. I don't recall ever seeing them at my local market. Hmm...
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 24 Cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Mix flour, powder, and salt together and set aside.
- Cream butter and sugar till light and fluffy in mixer.
- Add eggs, one at a time, mixing well after each addition. Add coffee extract.
- Alternately add dry ingredients and half and half, beating till smooth.
- Pour into prepared tins and bake 25 minutes or till tester comes out clean.
- Cool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon.
- Frosting:.
- With an electric mixer, beat the butter and mascarpone cheese together until fluffy.
- Add the vanilla paste and the sugar incrementally, until fully incorporated.
Nutrition Facts : Calories 401.3, Fat 17.5, SaturatedFat 10.7, Cholesterol 79.7, Sodium 278.2, Carbohydrate 59.8, Fiber 0.3, Sugar 50.5, Protein 2.6
CAPPUCCINO CREAM CHEESE FROSTING
Frost your cake or cupcakes like a barista with this uber-creamy, super-fluffy Cappuccino Cream Cheese Frosting.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
- Beat cream cheese, marshmallow creme, cooled chocolate, dissolved coffee and cinnamon in large bowl with mixer until blended.
- Add COOL WHIP; beat on low speed just until blended.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 9 g, Protein 1 g
CAPPUCCINO CUPCAKES
Coffee and vanilla frosting crown cinnamon spiced cappuccino cupcakes. Taken from a magazine, and if you like your coffee in the morning, then give these a try. :)
Provided by OzMan
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Line 12 muffin cups (standard size).
- In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
- Beat butter and sugar about 2 minutes until light colored and smooth.
- Add eggs one at a time, beating well after each egg.
- On low speed, add flour mixture, alternating with brewed coffee.
- Fill each muffin cup with 1/3 cup each.
- Bake at 350°F for 25 minutes, or firm to the touch.
- Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
- While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
- Stir until coffee is dissolved.
- Stir in vanilla frosting until blended and no streaks remain.
- Frost cupcakes.
Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 107.8, Carbohydrate 26.8, Fiber 0.5, Sugar 12.7, Protein 3.1
RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING
Provided by Rebecca Rather
Categories Cake Mixer Bake Christmas Marscarpone
Yield 12 Texas-sized cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
- In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
- Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
- To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
- Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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