Mascarpone Strawberry Cupcakes Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 26, 2012
Made these yesterday in the big cupcake size pan (Texas muffin size?) and they are ALL gone except one which I am slowly picking away at...these are fabulous and very moist - everyone loved!
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Photo by Peggy Esposito

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: May 20, 2012
I had some mascarpone left over from another recipie so I gave this recipe a try. The mascarpone really really maked a big difference - Delicious!
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12 users found this review helpful

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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 1, 2012
These cupcakes were absolutely delicious! I substitued canola oil for the vegetable oil. For the glaze I used more than 1/2 a cup of strawberries and only about a cup of sugar. I usually don't make recipes from this site that have low ratings, but I am glad I made these. Just a note - if you are using a regular cupcake pan, this recipe will make 18-24 cupcakes, not 12 like it states. I filled my cupcakes up to the top and ended up with a major muffin top. These store well unglazed. I kept them covered on the counter for a few days, and felt they got better a day or two after they were baked. I just kept the glaze in the fridge and used it as needed (which I also felt got better a day or two after it was made). I will definitely make these again, and experiment with different fruit glazes for the topping. Excellent - Five stars!!
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26 users found this review helpful

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Photo by ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA
Living In: Linwood, Kansas, USA

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Displaying results 11-13 (of 13) reviews

 
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