Vanilla Cupcakes with Mascarpone Cream and Berries

25 JUNE 2018
Vanilla Cupcakes with Mascarpone Cream and BerriesPhoto: Natalie Levin
If you like vanilla cupcakes – you’re gonna love these! These almond vanilla cupcakes are filled with berry mascarpone cream, topped with mascarpone and a sweet fresh cherry on top.

It’s the perfect summer dessert and kids will love it! If you don’t have cherries you can make it with any other berries you like.

Ingredients

• For almond vanilla cupcakes:
• 100 grams (1/2 cup) soft butter
• 150 grams (3/4 cup) sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 2 large eggs
• 200 ml. (1 cup) sour cream
• 210 grams (1 1/2 cups) all-purpose flour
• 50 grams (1/2 cup) almond meal
• 6 grams (1 1/2 tsp.) baking powder
• For mascarpone cream:
• 250 grams (1 pack) mascarpone cheese at room temperature
• 1 tsp. vanilla extract
• 50 grams (5 tbsp.) sugar powder
• 250 ml. (1 cup) cold heavy cream
• 30-40 grams berries coarsely chopped
• Fresh berries for decoration

Instructions

1. Almond vanilla cupcakes:
2. Preheat oven to 175c degrees and lightly grease a muffin mold.
3. In a bowl of a mixer with a paddle-attachment put butter, sugar, salt and vanilla and whip until creamy, airy and soft.
4. Add the eggs one at a time while whisking between additions.
5. Add sour cream and whisk on medium speed until it is assimilated into the mixture.
6. ...............................

For Full Instructions Please See : www.lilcookie.com

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