blueberry cupcakes with vanilla mascarpone frosting
dough:
Ingredients:
for 12 pieces
280g flour 3 teaspoons baking powder
a pinch of salt 80g
Sugar (if you like sweet or as the Americans take at least 120g 180g)
20g maple syrup
150g frozen blueberries or blueberry
2 large eggs
250 ml soy milk (of course, is also normal milk)
6 tablespoons canola oil (corn or 80g soft butter)
5 drops vanilla flavoring
grated rind of 1 lemon Preheat oven to
200 degrees, put paper cups in the muffin tins. Flour, baking powder, sugar type, maple syrup, blueberries and salt in a large bowl and mix.
eggs in a small bowl, beat slightly (enough to fork). Milk, oil, vanilla flavoring, Add lemon peel and eggs mixture. Mix briefly, forming a dough. But not too tight. Dough should still have traces of flour.
the dough with a tablespoon into the muffin cups. In my case there were 4 tablespoons per cups.
20 min. Bake in center of oven. To check with toothpick. If dough is still sticking a bit more baking.
the muffins (yes without the cream is only contemptible but also great muffins) to cool in the tin. Would melt the frosting.
Frosting
Ingredients: 350g mascarpone
60g icing sugar 100g cream fraiche
1 package cream stabilizer (Rahmhalter) beat
1 tablespoon vanilla extract or 3 drops of vanilla flavoring
mascarpone and sour cream in a bowl with the mixer just plain. Powdered sugar and whip it into another bowl and slowly mix with the mascarpone mixture. Short stiff beating. Add vanilla and beat again.
It is also the same time (just crush some berries and just the juice) with the vanilla or 1 tablespoon juice add. Or food coloring. I dyed half with berry juice and then poured into a pastry bag. One side (left, with light and the other colored).
After having decorated the cakes with the frosting, in the refrigerator until consumption.
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