Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
24 cupcakes

White Linen Cupcakes are a light combination of Mascarpone Frosting and white chocolate curls over a tender cupcake. Perfect for a tea, party, or shower, they're delicate and delicious. Serve them with an ice-cold glass of milk.

How to Make It

Step 1

To prepare Vanilla Bean Cake, preheat oven to 350 degrees.

Step 2

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.

Step 3

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.

Step 4

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.

Step 5

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.

Step 6

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.

Chef's Notes

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.

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

Ratings & Reviews

khrist1n's Review

khrist1n
August 10, 2013
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.

KRedden's Review

KRedden
November 25, 2012
This is the only white cupcake I will ever make (or eat)! So yummy!!! Doesn't even need the white chocolate curls, though it is good with them also.

MrsVanH's Review

Brook3676
October 30, 2012
N/A

Brook3676's Review

MrsVanH
October 14, 2012
N/A