The Mixing Bowl: Black and White Present (Mascarpone) Cupcakes by Tamar Levine and Jennifer Becker
One of the best things about having a website is that it gives you the opportunity to come across new and interesting work that you may not have otherwise seen. You get the chance to discover the work of strangers and, every once in a while, you stumble upon a little unknown something that is so fantastic and wonderful that it makes you do a little happy dance in your seat! This is exactly what happened a couple of months ago, when I was first introduced to the work of Tamar Levine, a fashion, portrait, and fine art photographer based in Los Angeles. After noticing that Tamar had graciously tweeted one of my posts, I checked out her website, and I was so happy that I did! Her photos are so feminine and retro and surreal . . . all things that I love. I want to live inside them or, at the very least, hang them on my wall!
Mixing Bowl contribution with the help of her friend and fellow photographer Jennifer Becker, definitely has a penchant for the girlie side of life, so it only makes sense the her recipe for Black and White Present Cupcakes would be not only be pretty but theatrical as well. Just like her photos! Unfortunately, I couldn't include all of my favorite Tamar photographs here, but there is a large selection of images on her website. You can check them out by clicking here. You can find the complete recipe and more photos after the jump. Thanks, Tamar!
Black and White Present Mascarpone Cupcakes!!
1/2 cup milk
1/3 cup mascarpone cheese, at room temperature
2 cups sugar
1 stick butter
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons butter , softened, but not melted.
8 oz of mascarpone cheese
3 cups of powdered sugar
Preheat the oven at 350 degrees. Line muffin tin with paper liners.
In one large bowl, mix mascarpone, butter, and sugar until light and fluffy. In same bowl, beat eggs into the bowl.
In a smaller bowl, whisk flour, baking powder, baking soda, and salt.
Add flour mixture, milk, and vanilla to the larger egg mixture bowl.
Pour mixture into muffin tin. Bake for around 20 minutes, or until a tester inserted into the center of a cupcake comes out nice and clean.
Cool the cupcakes completely before frosting.
Mix butter and cheese together, then gradually add the sugar until there are no lumps.
For the bows:
We followed this tutorial, substituting white for black fondant.