Polenta Birthday Cupcakes with Mascarpone Frosting

Name: Polenta Birthday Cupcakes with Mascarpone Frosting
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking powder; 2 sticks butter, softened; 6 eggs, separated; 473 milliliters all-purpose flour; 2 lemons, zested; 454 grams mascarpone cheese; 118 milliliters milk; 946 milliliters mixed berries (raspberry, blueberry, blackberry); 237 milliliters polenta, medium ground; 118 milliliters powdered sugar; 1 teaspoons gray salt; 473 milliliters sugar, plus a pinch for whipping egg whites; 2 teaspoons vanilla extract

You can never have too many American recipes, so give Polenta Birthday Cupcakes with Mascarpone Frosting a try. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 18g of fat, and a total of 323 calories. Birthday will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. If you have lemon zest, butter, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Line 2 cupcake pans with 12 paper muffin cups each. Sift together the flour and baking powder and stir in the polenta and salt.

Ingredients you will need

Baking Powder

Cupcakes

Polenta

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. With the mixer running add the egg yolks, 1 at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated.

Ingredients you will need

Lemon Zest

Egg Yolk

Vanilla

Butter

Cream

Sugar

Milk

Equipment you will use

Blender

In a clean, dry bowl whip the egg whites until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add a pinch of sugar while the whites are mixing.

Ingredients you will need

Sugar

Add half of the whites to the mixture and beat with the paddle.

Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.

Ingredients you will need

Egg Whites

Equipment you will use

Spatula

Blender

Bowl

Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.

Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. Cool the cupcakes completely to room temperature before frosting.

Ingredients you will need

Cupcakes

Frosting