White Butter Cupcake with Lemon Mascarpone Cream

I've been missing for a long time from this blog and I'm sorry for it. I wish I had more time to write and upload pictures and recipes to this site. It's true that the internet connection in Jakarta is a LOT slower than in the States, but that is not enough reason for abandonment. :p

Anyways, I just got this pretty cucpcake tower as a souvenier from a 50th birthday party and I love it? It's really quite a romantic and elegant design. Because of this cupcake tower, I had to make cupcakes just to take pictures of it. And since my sur la table's baking book has been waiting for me to give it a try, I made these white butter cupcakes with lemon mascarpone frosting. I made this cake into a little "diet" version with lite sour cream instead.

White Butter Cupcakes:
6oz unsalted butter, softened
5 1/4oz sugar
4 egg whites (approx. 140g)
1 tbs pure vanilla extract
7oz sifted cake flour
3/4 tsp baking soda
1/4 tsp salt
3oz sour cream (or light sour cream)

Preheat the oven to 350F and line the cupcake pans with liners.

Cream the butter and sugar together with a mixer until light and fluffy, about 5 minutes. Beat the egg whites and vanilla extract lightly to blend and then add to the butter mixture a little at a time. Sift the flour, baking soda, and salt together. Add the dry ingredients and the sour cream to the butter mixture alternately in addition.

Fill each cupcake hollow with the batter about 3/4 full and then bake for 15-20 minutes until firm to the touch and a toothpick inserted to the center comes out clean.

Lemon Mascarpone Frosting:

10oz heavy cream
1 1/2oz sugar

16oz mascarpone, at room temperature
1 1/2 tbs lemon juice

Combine all the ingredients in a bowl and whip until light and fluffy :) As easy as that!

I used my tulip cupcake liners this time :) I think the cupcakes turned out to be rather pretty. I send these away to my friends and I heard that they enjoyed it quite well :)