Raspberry Lemon Cupcake Sandwich filled with Lemon Curd and topped Lemon Mascarpone Icing
Lemon Mascarpone Icing :
1 cup Cello Cheese mascarpone cheese
1 cup heavy whipping cream
1/2 cup powered sugar
1 tsp pure vanilla extract
Zest of 1 lemon
6 drops Wilton's Treatology Meyer Lemon Flavor Concentrate ( you can sub 1/2 tsp of lemon extract)
1 box of vanilla cake mix
zest of 2 lemons
10 drops of Wilton's Treatology Meyer Lemon Flavor Concentrate
1/2 cup of melted unsalted butter
1 cup whole milk
1/2 pint of Driscoll's Raspberries ( save some for the garnish)
I made my life easy and purchased one called Mrs. Bridges. It is delicious and can be found at your Marshall's store or online retailers.
Preheat oven to 350.
Hand mix mascarpone cheese with powered sugar and lemon zest smooth and set aside. Mix heavy whipping cream until the cream becomes soft peaks. Fold mascarpone and whipped cream together. Be gentle or you’ll end up with watery cream (refrigerate)
Add all the ingredients except for the raspberries into your mixing bowl and mix until blended. Add raspberries at the end and fold them in. They will break apart naturally with the folding motion.
Place the cake batter into cupcake liners. Bake at 350 for 19 minutes. Insert toothpick into the center of the cupcake to see if it is completely baked. A clean toothpick means your cupcakes are ready to come out of the over. Cool your cupcakes in the refrigerator for at least 2 hours. A hot cupcake will melt the icing mixture.
Once they are completely cooled, gently core the center of the cupcake making sure not to core the bottom out and then slice your cupcakes in half. Fill the middle with curd and with the mascarpone icing. Place the other slice on top, add another dollop of curb and cover with a twist of mascarpone icing. Top with a fresh Driscoll's raspberry and add a little lemon zest for an extra zing!