Very Blueberry Cupcakes with Soft Cheese Cream
6 servings
60 minutes
Very blueberry cupcakes with soft cream cheese frosting are a true delight for berry pastry lovers. Blueberries immersed in delicate airy batter reveal their rich, sweet-tart flavor in every bite. The mascarpone-based cream adds softness and a refined creamy aroma to the cupcakes. This dessert hails from European cuisine, where cupcakes have long been a symbol of home comfort and elegant baking. They are served with morning coffee, adorning the table with their appeal. The hallmark of these cupcakes is their juiciness from the blueberries and the silky texture of the cream, creating a perfect balance of flavors. Indispensable at celebrations, tea parties, and simply when craving sweet comfort.
1
First, preheat the oven to 200 degrees (mark 7).
2
Beat the soft butter (80 grams) at room temperature with sugar and vanillin until fluffy.
- Butter: 105 g
- Cane sugar: 110 g
- Vanillin: 0.5 teaspoon
3
Lightly beat the eggs with milk using a fork. Then mix them into the mixture and beat again.
- Chicken egg: 2 pieces
- Milk: 60 ml
4
In a bowl, mix flour and baking powder. Combine the liquid mixture with the dry ingredients and mix well (or whisk again).
- Wheat flour: 130 g
5
When the dough is ready, add the berries (150 grams of the total) and gently mix them into the dough with a spoon.
- Blueberry: 160 g
6
Place molds (e.g., foil) in a muffin tray for 6 and fill them with batter to about 3/4 of their height. Bake the muffins for about 20 minutes, checking for doneness with a toothpick. The muffins should rise and crack slightly.
7
After they are ready, leave them in the molds, but transfer to a rack to cool completely.
8
Meanwhile, prepare the cream: beat mascarpone, soft butter (remaining 25 grams), and the remaining berries with a mixer until smooth, then add powdered sugar and beat again until homogeneous.
- Mascarpone cheese: 100 g
- Butter: 105 g
- Blueberry: 160 g
- Icing sugar: 100 g
9
Completely cooled muffins can be decorated with cream using a piping bag (syringe) or simply by spreading it with a spoon. The topping should be used on the still wet cream, that is, immediately after applying it.
