Vanilla cupcakes with mascarpone cream, mint and strawberries
Say goodbye to the spring and welcome summer! I can’t believe that it’s already here. I have a special recipe for this event.
200g of butter
180g of sugar
150g of flour
60g of nuts flour (almonds/peanuts/other)
3 tablespoons of natural yogurt/milk
1 teaspoon of baking powder
Any kind of berries/fruits for decoration
Fresh mint leaves
100g icing sugar
2 tablespoons of orange juice
2 tablespoons of orange zest (you can use lemon/lime)
Preheat the oven to 190 degrees C (375 degrees F)
Combine sugar with butter (room temperature) until it’s smooth
Add eggs one by one and mix it for about 5-6minutes
Mix flour with the baking powder
While using the flour seat, pour the flour to the butter-eggs mix, stir it carefully with a whisk
Add nuts flour
Take your cupcakes forms, add a special cupcake paper. Add about 1,5-2 tablespoons of your mixture(it depends of the size of the cupcake form, do not add too much of mix, it will fall out).
Now put it in the oven and bake for about 30 minutes. Do not open the oven while it is in a baking process.
After 30 minutes open the oven, turn it off and leave your cupcakes in there for a few minutes, just in case to not to collapse.
While these cakes are cooling down, make the cream:
The ingredients must to be at room temperature
Combine mascarpone, butter and icing sugar well
Add the orange zest and juice, stir it slightly until it’s smooth
Use the conditery bag to put the cream on the cupcake
Decorate it with anything you like – fruits, berries or chocolate.
For the decoration, chop some strawberries, take a buch of fresh mint leaves from your yard. I think, blueberries and rapsberries would fit as well.