Very Blueberry Cupcakes with Cream Cheese Frosting
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
You can use either frozen or fresh berries. Instead of mascarpone, you can use any similar cream cheese.
Ingredients
- Butter - 3.7 oz
- Fresh Berries - 5.6 oz
- Brown Sugar - 3.9 oz
- Vanillin - ½ teaspoon
- Farm fresh eggs - 2 pieces
- Milk - 2 fl oz
- Wheat Flour - 4.6 oz
- Mascarpone Cheese Unagrande - 3.5 oz
- Powdered Sugar - 3.5 oz
Step by Step guide
Step 1
First, preheat the oven to 392°F (mark 7).
Step 2
Beat the soft butter (80 grams from the total amount) at room temperature with sugar and vanillin until fluffy.
Step 3
In a separate bowl, lightly beat the eggs with milk using a fork. Then, mix them into the butter mixture and beat again.
Step 4
In a bowl, combine the flour and baking powder. Combine the wet mixture with the dry ingredients and mix well (or beat again).
Step 5
When the batter is ready, add the berries (150 grams from the total) and gently fold them into the batter with a spoon.
Step 6
Place cupcake liners (for example, from foil) in a 6-cup muffin tin and fill them with batter about ¾ full. Bake the muffins for about 20 minutes, checking for doneness with a toothpick. The muffins should rise and crack slightly.
Step 7
Once baked, leave them in the liners but transfer to a wire rack to cool completely.
Step 8
Meanwhile, prepare the frosting: beat the mascarpone, softened butter (remaining 25 grams), and the remaining berries with a mixer until smooth, then add the powdered sugar and beat again until homogeneous.
Step 9
Once the muffins are completely cooled, you can decorate them with the frosting using a piping bag or simply spreading it with a spoon. Sprinkle on top while the frosting is still soft, that is, immediately after applying it.
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