Topiary Cupcakes with Mascarpone Frosting...

 

I've been wanting to use mascarpone cheese for a while now. After watching Giada de Laurentiis use it..... like, a million times, and rave about it....... I thought I'd better give it a try.

Plus, it seems like such a fancy ingredient....... I love fancy ingredients.
To make it even fancier, I thought I'd frost them on some topiary cupcakes...... and I totally recommend making these for Mother's Day.... totally.

Spread the fanciness.

So, what I did was bake some regular and mini cupcakes. I then cut bamboo skewers down to four inches and tied a pretty bow on them. I then placed the flat end of the skewer into the regular cupcake all the way down and then placed the mini cupcake on the pointy end, about half way through. I noticed that my skewers started to lean a little, so I would recommend using small lollipop sticks. I think they may hold the weight of the mini cupcake a little better than the skewers.

I love how fancy they look...... and so will everyone else!


Mascarpone Frosting

• 1lb Powdered Sugar, Sifted
• 8 oz. Mascarpone Cheese
• 5 Tablespoons of Butter, Softened
• 1/2 Teaspoons of Pure Vanilla Extract
• 1/4 Cups of Milk

Cream the mascarpone and butter for a few seconds, until blended. Add the vanilla and mix. Next, alternately add the powdered sugar and milk. Mix until all the ingredients are combined. Store frosted cupcakes in the refrigerator. Frosts 24 regular cupcakes.

Enjoy!

I'm linking this post up to Tidy Mom's I'm Lovin' It and Sweet Tooth Friday.