These Frosted Berry Cupcakes with an Orange Mascarpone Buttercream feature a fluffy orange cake topped with a luscious frosting, and sugared fruit. They are a beautiful cupcake full of bright flavours.
Frosted Berry Cupcakes with an Orange Mascarpone Buttercream
1 Egg, white seperated from the yolk in a small bowl
2 Cups mix of fresh raspberries and blueberries
12 Fresh strawberries
12 fresh mint leaves
1/2 Cup Granulated Sugar
1/2 Cup butter, softened
1/2 Cup granulated sugar
2 large eggs
1 Medium Orange, Zested and Juiced
1 Cup All-Purpose Flour
1/2 tsp baking powder
300g Mascarpone cheese
1/2 Cup Butter, Softened
1 tsp orange extract
2 tbsp Orange juice, reserved from above
1 Cup Powdered sugar
For the Frosted Berries:
Using a pastry brush, lightly brush the fruit and leaves all over with the egg white.
Rolls in the granulated sugar, shaking off any excess.
Place the berries and leaves on a sheet lined with parchment paper to dry in a cool place for a couple hours.
For the Cupcakes:
Preheat the oven to 375 degrees F and line a muffin pan with paper liners.
Using an electric mixer, cream the butter and sugar together in a large bowl.
Mix in the eggs, orange zest, and 2 tbsp of the orange juice.
Sift the flour and baking powder into the bowl and beat together until smooth.
Spoon the batter into the paper liners.
Bake for 15-20 minutes, or until a cake tester comes out clean.
Transfer to a cooling rack.
For the Frosting:
To make the frosting, cream the butter and marscapone until fluffy. Sift in the powdered sugar, add the orange juice and extract and beat until smooth.
Swirl the frosting over the completely cooled cupcakes and arrange the sugar-frosted berries and mint leaves on top.
Note: Berries will only keep for a day stored in a cool dry place. Cupcakes are served the same day they are made.