I made this for my daughter's birthday and everyone loved it. I used butter flavored shortening and 2 tbsp vanilla bean paste. It tastes like sugar cookie cookie dough, very moist, tender and to die for, also not too sweet either. I doubled the frosting recipe since I made it a 2 layer cake, ran out of mascarpone so for the other half I used cream cheese. I had to ban people from the kitchen just so I could have enough frosting to frost the cake. I'm making it again 4 days later for my son's birthday. Don't expect to have leftovers, I didn't.
White Linen Cupcakes
- Vanilla Bean Cake:
- 1/2 cup butter, softened
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 2 3/4 cups all-purpose soft-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 to 2 tablespoon vanilla bean paste
- Paper baking cups
- Vegetable cooking spray
- Mascarpone Frosting:
- 1 cup whipping cream
- 12 ounces mascarpone cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- White chocolate curls
- To prepare Vanilla Bean Cake, preheat oven to 350 degrees.
- Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.
- Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
- To prepare frosting, beat cream at high speed with an electric mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups. Frost each cupcake. Top each generously with white chocolate curls.
Chocolate curls make quite an impressive topping. At Dreamcakes Bakery, they recommend using a good quality milk chocolate or white chocolate bar without nuts or fillings. Soften it very slightly in the microwave about 10 seconds on HIGH; microwave again an extra 5 seconds at at time; if needed. Pull a sharp vegetable peeler along narrow end of bar, letting curls fall onto a chilled sheet pan. The secret is having the chocolate at just the right temperature and using gentle pressure with the vegetable peeler.
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