Steps to Prepare Homemade Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Favorite Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can cook Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting using 17 ingredients and 12 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting:
- 1 1/2 stick of butter
- 2 cup brown sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 2 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 10 oz jar Hawn Sun Pineapple Jam
- 1 MASCARPONE FR. INGRE.
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 pinch of salt
- 1 tsp vanilla
- 1/2 cup heavy whipping cream
Instructions to make Brn Sugar Cinn Cupcake filled w/Pineapple Jam & Mascarpone Frosting
- Preheat oven to 350° and put liners in the cupcake pan.
- In a bowl whisk flour, baking powder, salt and cinnamon and set aside.
- With an electric mixer cream the butter and brown sugar until combined.
- Add eggs one at a time, mixing between each egg then adding the vanilla.
- Alternate the dry ingredients with the buttermilk until combined.
- Spoon batter into cupcake pan 2/3 full.
- Bake for 13-15 minutes and do a toothpick test. Remove pan and let cool.
- Cut out a small core in the middle of the cupcakes and fill with pineapple jam.
- MASCARPONE FROSTING
- In a medium bowl combine mascarpone cheese, sugar, salt and vanilla. Stir together until smooth and set aside.
- With an electric mixer, beat whipping cream till stiff peaks form, do not overmix.
- Fold the cream into the mascarpone till combined. Pipe frosting on each cupcake. Garnish with pineapple gummie bears.
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