It was my SO’s birthday not so long ago and I was scratching my head as to what special dessert I’ll whip up for him. And whatever that’ll be, I knew the flavor will have to be vanilla. Problem is, I bake vanilla cakes all the time that it’s become a regular thing that we normally eat. How do I make it unique or at least different? My research led me in all directions but ultimately, the best solution is usually the simplest one. No need for a thousand different ingredients, hours of preparing different elements. No. Just change one or 2 ingredients and the taste will be completely different.
In this case, I decided to add mascarpone to my frosting for a thicker texture and a deeper flavor. As for the cake, instead of making the usual yellow vanilla cake, I made a super moist white cake.
The result is extremely satisfying! The cake is as light as a cloud and its frosting, though fluffy, is luscious, extra creamy and so smooth. Combining cream cheese and mascapone cheese creates a flavor and texture that really stand out.
Moist vanilla cupcakes with mascarpone frosting
Makes approx. 14
ingredients
1 1/2 cups flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 egg whites, room temperature
3 tsp vanilla extract
1/2 cup sour cream or greek yogurt, room temperature
1/2 cup whole milk
directions
Preheat oven at 350.
Line a muffin pan with liners.
Sift flour, cornstarch, baking powder, baking soda and salt together in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy.
Add the egg whites and beat at medium speed until combined.
Add the vanilla extract, then the sour cream or yogurt, and mix until combined.
Incorporate the flour mixture with the milk, alternating between the two, starting and ending with the dry ingredients. Mix until just combined, scraping down the sides every now and then.
Fill each liners about 2/3 full with the batter.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes rest in the tin for 5 minutes before transferring them to a rack to cool completely.
For the mascarpone frosting, check out the recipe here.
For this specific occasion, I used almond extract for the cream. I always use vanilla for my frostings, so I decided that this time, almond will the frontrunner, just for a change.
The result is a light, airy, fluffy white cake, with a soft, creamy and flavorful frosting on top. Utterly satisfying.
For more whimsy, add funfetti to the batter!
Enjoy!