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Lemon Mascarpone Crème Cupcakes
Lemon Mascarpone Crème Cupcakes
Servings: 68 servings (1 serving = 1 cupcake)
Ingredients:
Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool
2 lb 8.00 oz
5 cups
Lemon-flavored gelatin powder
12 oz
1 1/2 cups
Icing
INGREDIENT
WEIGHT
MEASURE
Mascarpone cheese
4 lb 8.00 oz
9 cups
Instructions:
Batter
- Pour half of water ( 2 1/2 cups), cake mix and gelatin powder into mixer bowl fitted with paddle attachment.
- Mix on low speed for 1 minute, then mix on medium speed for 3 minutes; stop mixer, scrape bowl and paddle.
- Add remaining 2 1/2 cups water while mixing on low speed; stop mixer, scrape bowl and paddle.
- Mix on low speed 2 additional minutes. DO NOT OVERMIX.
- Deposit #16 scoop of batter into paper-lined muffin pans; bake as directed below and allow to cool completely before icing.
BAKE:
TEMP
TIME
Convection Oven*
300°F
14-16 minutes
Standard Oven
350°F
16-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Icing
- Mix Mascarpone cheese and vanilla icing in mixer bowl fitted with paddle attachment on medium speed for 2 minutes.
- Stop mixer, scrape bowl and paddle; mix until well-combined.
- Pipe approx. 2 oz onto completely cooled cupcakes and serve.
Nutrition Information:
Serving Size:
1 cupcake
- Calories
- 390
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 32%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 19%
- Sodium
- 330mg
- 14%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 38g
- Protein
- 1g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%