Blueberry Ginger Cupcakes with Honeyed Mascarpone Frosting

Ingredients

• Cupcakes:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon kosher salt

• ½ cup (1 stick) unsalted butter, room temperature

• 1 cup sugar

• 2 teaspoons minced crystallized ginger

• 1 large egg plus 2 large egg yolks, room temperature

• 1½ teaspoons pure vanilla extract

• ½ cup mascarpone, whisked to loosen

• 1 cup frozen wild blueberries

• Frosting:

• 1 cup mascarpone

• ½ cup confectioners’ sugar

• 4 teaspoons honey

• ? teaspoon kosher salt

• Crystallized ginger, optional

Nutrition

Calories 480

Fat 35g

Sat Fat 19g

Cholesterol 135mg

Sodium 200mg

Protein 7g

Carbohydrate 38g

Sugar 25g

Fiber 1g

Iron 1mg

Calcium 126mg

Directions

1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, and salt in a medium bowl.

2. Combine the butter, sugar, and ginger in a large bowl and use an electric mixer to beat until fluffy, about 4 minutes. Add the egg and egg yolks, one at a time, then the vanilla.

3. Add the flour mixture and the mascarpone to sugar and egg mixture in increments, starting and ending with the flour mixture. Gently fold in the blueberries.

4. Divide the batter between the liners. Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.

5. Prepare the frosting: In a large bowl, beat together the mascarpone, confectioners’ sugar, honey and salt. Top the cupcakes with the mascarpone frosting and crystallized ginger, if desired.

Yields: Makes 12