Variation on Giada's Mascarpone cupcakes

I was bored this afternoon and decided to play around with the recipe that I used the other day for the Mascarpone cupcakes and see if I could make a filled cupcake successfully. I made up the batter as Giada suggested and went ahead and stuck them in the oven while working on the icing/filling.

Cupcake recipe:
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Icing/Filling Recipe

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla extract ( the original recipe called for clear, but I used the regular kind)
  
• 4 cups sifted confectioners' sugar (approx. 1 lb.)
• 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

I spooned my icing/filling into a decorator bag/bottle (Wilton has disposable ones here). After the cupcakes cooled, I took the decorating back and poked the tip into the bottom of the cupcake and injected the sugary goodness until the cupcake plumped up a little, and then did a couple of zig-zaggy lines across the top of the cupcake. (you don't want to use too much icing on the top, as the insides are gonna be sweet enough!)These were a huge hit with the kids and I can just picture how awesome they would be with a fruit type filling (maybe a cherry or strawberry filling with a cream cheese frosting?) or a double chocolate threat...yumm!