Add the extracts and the zest and beat another few seconds. For the icing: In a medium mixing bowl, beat the mascarpone, sugar and salt.Cook at a boil for 1 minute, then remove from the heat and let cool completely. Add to the puree, and whisk constantly until the puree comes to a boil. In a small bowl, stir together the cornstarch and the cold water.Place the puree in a medium saucepan over medium heat. For the filling: Puree the fresh raspberries, and press the puree through a sieve to remove the seeds.Cool the cupcakes in the tins for 10 minutes, then turn out and cool completely on a wire rack. Divide the batter into the cupcake papers, and bake for 18 to 23 minutes.Stir a large spoonful of the beaten whites into the cake batter then gently fold in the rest. Gradually add in the last quarter of the sugar and continue beating until stiff peaks form. Add the cream of tartar and beat to soft peaks. In another mixing bowl, beat the egg whites until foamy.Turn the mixer speed to low, and add one third of the flour mixture and stir just until incorporated, then half the milk (stir until incorporated), then repeat with another third of the flour, then the remaining half of the milk, and the last third of the flour.Scrape down the bowl, add the vanilla and beat to combine. Add the yolks one at a time, beating well after each addition. Add in ¾ of the sugar and beat until lightened. In the bowl of a stand mixer, beat the butter until soft and fluffy, about 2 minutes.Sift together the cake flour, baking powder and salt into a medium mixing bowl.
Cover each bowl with plastic wrap and let sit for 30 minutes. Separate the eggs, whites in one bowl and yolks in another, while still cold.Line 2 (12-cup) muffin tins with paper baking cups. 1 (8 ounce) package mascarpone cheese, room temperature.2 tablespoon sugar (depending on the berries' tartness).½ cup unsalted butter, at room temperature.And at less than half the size of a slice of Lemoncello Cream Torte, you won't regret eating every bite.ĭon't forget to visit Crazy Foodie Stunts to see what other bloggers created for Food Unchained. The sweet-tart blackberry puree is a perfect complement to the sweet-tart icing. These cupcakes are light in flavor and in texture. I filled each cupcake with sweetened, thickened blackberry puree, and topped each one off with a lemon-flavored whipped cream/cream cheese-hybrid icing. I started with the Joy of Baking White Butter Cake recipe (for the sake of convenience, a boxed white cake mix is also fine), and baked the batter as cupcakes. And finally, have you seen The Cheesecake Factory's portions? They are enormous! This dessert needed to come back down to human proportions. The lemon flavor was nice, but I felt it would benefit from the addition of a complementary flavor. Despite the light lemon flavor, the cake feels rather heavy. Layers of vanilla cake, lemon-flavored cream, lemon-soaked lady fingers, topped with whipped cream. One particular dessert I felt I could improve upon was the Lemoncello Cream Torte.
After a three-hour wait to be seated, we had a "just ok" meal, and while the desserts were delicious, they were no better than I make at home. My first visit was somewhat of a let-down. One particular restaurant I heard hyped quite often was The Cheesecake Factory. I thought for a while about what I would chose. The discussion turned into a question: "Have you ever eaten at a chain restaurant and thought, 'I could make this better at home'?" Which led to a link-up called Food Unchained. Participants were asked to take a chain restaurant dish and improve it. The food is decent, but doesn't always quite live up to your expectations. Places like The Olive Garden, TGI Fridays, or Applebees. I recently participated in a discussion among other food bloggers about the food at casual dining chain restaurants.
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