Raspberry Mascarpone Cupcakes

Directions

White Cupcakes

1. Preheat oven to 350°F (176°C). Spray and line 2 muffin pans (18 portions).
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick White Cake Mix and whisk until combined.
4. Pour batter into prepared muffin pans (18 portions).
5. Bake in preheated oven for 18 - 22 minutes.

Yields 18 cupcakes or 44 mini cupcakes

Raspberry Mascarpone Filling 

1. Combine raspberries and icing sugar in a small pot.
2. Cook over medium-low heat until raspberries breakdown (approx. 15 minutes). Stir occasionally.
3. Remove from heat and let cool completely. 
4. In a medium bowl, mix mascarpone and cooled raspberry mixture. Mix until combined. 
5. Fold whipped cream into Raspberry Mascarpone Filling. Mix just until combined.
6. Place filling in a piping bag. Refrigerate until ready to use. 

Cream Cheese Icing  

1. In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
2. Add butter and beat until soft.
3. Slowly add icing sugar 1 cup at a time, scraping bowl down after each addition.
4. Add vanilla and mix until icing is light and fluffy. 
5. Refrigerate in an air-tight container until ready to use. 

 Assembly 

1. Using the handle of a wooden spoon, poke a hole down the centre of each White Cupcake.
2. Fill with Raspberry Mascarpone Filling by placing the piping bag into the hole of the White Cupcake. Keep one hand on the outer edge of the White Cupcake and slowly pull piping bag towards the surface while piping filling. Repeat with remaining cupcakes.
3. Pipe a swirl of Cream Cheese Icing on top of each Raspberry Mascarpone Cupcake.
4. Decorate with optional sprinkles or fresh raspberry and mint.  

Yields 18 Cupcakes