Chocolate & Marscapone Cupcake With A Cranberry Curd Centre

Hello all! I do hope you had a lovely Christmas and you managed to weather the festivities without drowning under a sea of wrapping paper and avoiding the usual seasonal skirmishes over who’s cheating at Trivial Pursuit. I also hope Santa was kind to you and brought you some lovely treats. My haul mainly consisted of baking paraphernalia ( including the best Bundt Tin Ive ever seen – thanks Mrs S ) Dr. Who stuff and a very useful bucket/wheelbarrow that looked worryingly like a pram when wrapped up ( we were sure it was a huge hint for grandchildren ).

It was my birthday on Christmas Eve and I have to say a HUGE thank you to Mr. Love for gifting me with a little sexy black number. Nope, not underwear or a frock but a gleamingly glossy Kitchen Aid! It was utter agony to unwrap it and then shoot off to Essex for the holidays and I can’t wait to crack on with some dough based baking – first stop, Nordic cinnamon buns.

Anyway, back to the post in hand, here is another lovely way to use up any Cranberry & Clementine Curd you may have hanging about. These moist little cakes have a ruby hued centre and are topped with creamy mascarpone, they’re chic enough to serve at a dinner party and equally easily devour-able for kids.

Chocolate & Mascarpone Cupcakes With A Cranberry Curd Centre
225g plain flour
350g golden caster sugar
85g cocoa powder ( I used Green & Blacks )
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 large eggs
250ml milk
25ml groundnut or vegetable oil
2 tsp vanilla extract
100ml boiling water

250g mascarpone
Icing sugar to taste

Preheat oven to 180C.

Line a 12 hole cupcake tine with your chosen colour of cases.

Put all the ingredients, apart from the water, in a large bowl and mix until combined. Add the boiling water and stir in. Scoop into the cases until 3/4 full.

Bake for 20-25mins until springy to the touch. Leave to cool completely.

Cut a ‘core’ out of the cupcake and dollop in some curd. Cut some sponge off the ‘core’ leaving the top crust and place this back on the cupcake.

For the icing, mix the mascarpone with sifted icing suger to taste. You want to take the edge of the cream cheese but don’t make it overly sweet. Spread onto the cupcakes. Feel free to leave their cloud like purity or you can shake over some chocolate sprinkles.

Please note that the mascarpone cream on the cupcake doesn’t keep very well so its best to serve and eat these straight away. If you need to make these in advance then you can top with a plain butter cream instead.

 

Happy Baking and wishing you a Happy New Year!

Lemony x

 

Comments

  1. Love the idea of cranberry curd and wish you and your new Kitchenaid many happy hours together!

    • Thank you! This Curd has lots of lovely uses. I’ve just seen an amazing looking Cranberry Meringue Pie over at The Bake Chic. P.S. I have a date with the Kitchen Aid tomorrow…..

  2. I love your web site! Is so lovely!

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