From Annie’s blog.
Strawberry Mascarpone Cupcakes
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 (8-ounce) container mascarpone cheese, chilled
1/2 cup thawed and drained fresh or frozen strawberries
1/4 cup sugar
1 tablespoon lemon juice
1/4 cup water
Supplies: A muffin tin (two if your short on time)
Festive cupcake holders
Pastry bag and small tip
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Using a food processor—or a large bowl and blender—combine the, strawberries, mascarpone cheese, sugar, and lemon juice. Process the mixture until there are no lumps. Pour or scoop the strawberry mascarpone mixture to the pastry bag fitted with a small tip. Gently, push the tip into the center of the cooled cupcake and squeeze in the filling until the cupcake plumps. I like to add a little to the top for decoration as well, and then move on to the next one. Top with Lemon Shaving for extra flavor and decoration.