24 oz. goat cheese
8 oz. mascarpone
6 oz brown sugar
½ C cream
Preheat oven to 250. Cream cheeses and brown sugar until light in texture. Add eggs one at a time mixing until incorporated. Add cream and mix, stopping to scrape down the bowl. For mini muffins it is easiest to put the batter into a large squeeze bottle and pipe the batter into the cupcake paper lined little cupcake cups. Fill muffin cups at least ¾ full.
Bake mini cupcakes for 25 minutes without opening the door. Open the oven door after 25 minutes and leave the cupcakes in the oven with the door ajar for an hour. After an hour, place in the refrigerator to cool.
About 2 hours before serving – mascerate the berries – chop the berries into small pea size pieces. Put into a large bowl. Sprinkle with a little granulated sugar. Toss.
Cake can be made 2 days ahead, keep in the refrigerator. Serve at cool room temperature topped with a few berries. Yield: 100 mini cupcakes