Vanilla cupcake topped with mascarpone cream and small white flowers, set on a pot of Michelangelo Mascarpone 42% fat

Recipe

Cupcakes with Mascarpone Cream

Vanilla cupcakes filled with a smooth mascarpone cream, finished with fresh fruit or a dusting of cocoa.

Makes: 12 pieces

Made with Mascarpone 42% fat

Ingredients

For the vanilla cupcakes (12 pieces)

2 eggs
110 g sugar
110 g all-purpose flour
100 g butter at room temperature
20 ml milk
1 teaspoon vanilla extract
1/2 packet baking powder
A pinch of salt

For the mascarpone cream

250 g mascarpone
200 ml fresh cream
80 g powdered sugar
Fresh fruit or cocoa for decoration

Preparation

Preheat oven to 180 °C and line a muffin tin.
Cream butter and sugar; add eggs and vanilla.
Mix in sifted flour and baking powder, alternating with milk.
Fill liners 2/3 full and bake 18–25 min. Cool.
Whip mascarpone, cream, and sugar until thick and smooth.
Fill the cupcakes with the cream using a piping bag.
Decorate with fresh fruit or cocoa. Serve or refrigerate until serving.

Michelangelo products in this recipe

MichelangeloMascarpone 42% fatPot · 500gView product →

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