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Roasted Strawberry and Mascarpone Cupcakes Recipe


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     Roasted Strawberry and Mascarpone Cupcakes

Category   Desserts - Breads
Sub Category   None

Roasted Strawberry Cupcakes
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste
1 cup sour cream
1 & 1/2 cups AP flour
1 & 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup roasted strawberries (1 batch)
Macarpone Frosting
8 ounces mascarpone
8 ounces heavy cream
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 cup powdered sugar
You will need another batch of roasted strawberries to top the cupcakes

Roasted Strawberry Cupcakes Preheat oven to 350 degrees. Cream butter and sugar till light and fluffy. Add eggs one at a time. Add vanilla bean paste. Whisk flour, baking powder, baking soda, and salt in separate bowl. Add dries to mixture alternating with sour cream. Fill cupcake tins and place 2-3 roasted strawberries on top of each cupcake. Bake at 350 degrees for 22-25 minutes rotating once halfway through. Mascarpone Frosting Whip heavy cream, powdered sugar and vanilla till stiff. Fold into mascarpone. Use right away. Top with roasted strawberries.
Roasted Strawberries- Ingredients 1lb strawberries 1/4 cup sugar 1/2 vanilla bean or 1 teaspoon vanilla bean paste Instructions Preheat oven to 425 degrees. Wash, hull and cut strawberries in half. If strawberries are really big you can quarter them. You just want them all to be approx. the same size. Toss strawberries with sugar. Scrape vanilla bean and add to the mix. Spread evenly on a parchment lined sheet pan seed side up. Tuck vanilla bean under the strawberries. Roast strawberries 15-18 minutes, rotating pan about 10 minutes through. Allow to cool completely. Transfer cooled strawberries to jar and refrigerate

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