Vanilla Cream Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream
Vanilla Cupcakes (Use your own recipe or we recommend Dr. Oetker’s Yellow Cake Mix)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar
Beat the cream in a bowl until thick. Add the mascarpone, icing sugar and vanilla. Best until combined.
Bake the cupcakes and cool. Cut rounds out of the tops of the cupcakes (reserve for lids). Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and then add the mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.