DIY
3.29.06
Semi-Homemade with Iris!
What You'll Need:
1 box yellow cake mix
The zest of one orange
Whatever amount of eggs and oil the cake mix calls for
Milk (to be substituted for the water in the cake mix)
1 Cupcake pan
35 Cupcake papers
1 oven
1 room temperature, six-ounce container of mascarpone cheese
1 thing of Cool Whip
1 pastry bag equipped with fat, round pastry tip
1 container store-bought chocolate frosting
confectionary adornment of your choice. (Rasberry's would be nice.)
Okay people, We're making Orange cupcakes with mascarpone mousse filling and chocolate frosting...mmmmm...
Part One:
Follow the directions on the back of the cake mix box (substituting milk--whole-fat milk people!--for water and adding
the finely minced zest of one orange--do this by running the outside of an orange along the funny outward poking
side of the cheese grater. Try not to dig into the white part of the orange because that part is bitter.) a bake the cupcakes.
Part Two:
While the cupcakes are baking, pull out the room temperature mascarpone cheese and throw it into a bowl.
Then, add a quarter of the Cool Whip to the mascarpone and go at it with a wisk until there are no more lumps.
Now, here comes the tricky part. You are going to fold the rest of the Cool Whip into the
mascarpone/Cool Whip mix. You will do this by substituting your wisk for a spatula or wooden spoon and gently
scooping the mixture from the bottom of the bowl to the top of the bowl--you are basically
stirring very carefully so as not to un-whip the Cool Whip's whip factor.
Now that you have your filling, fill the pastry bag with the tip attached and put the bag in the fridge until the cupcakes are COMPLETELY cooled.
Part Three:
Now that your cupcakes are COMPLETELY cooled, stab the top of each one with the pastry tip
and squeeze some mousse into the cupkake. This is something for which you will have to
"get a feel." You might explode a cupcake or two, but no worries, it's a yummy mess...
Part Four:
Frost, adorn, and eat! Iris thinks it looks and tastes particularly lovely if a few rasberries are placed on top.
Part Five:
Do it again substituting your own flavors! You can stuff a cupcake with just about anything. Try
mixing some peanut butter with liquid heavy cream and then mixing in some whipped cream to make a peanut
butter mousse, or what about some gooey chocolate fudge sauce, or even jam?!?! Iris loves
making a mess out of the kitchen with all of her experiments and hopes that you will do the
same!