Vanilla Cupcakes with Mascarpone and White Chocolate Icing
| Serves: | 8-10 |
|---|
Ingredients
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- 40g salted butter
- 100ml whole milk
- 1 medium free-range egg
- ¼ tsp Nielsen-Massey Vanilla Extract
- 100g of good quality white chocolate
- 100g of mascapone
- Black cherries to decorate
Method
- Mix the dry ingredients and softened butter together in a food processor or mixing bowl until a mixture resembling breadcrumbs is formed.
- Then mix the wet ingredients together. Pour half the wet ingredients into the dry ingredients and mix until smooth, before adding the remaining liquid. Mix until a smooth batter is formed.
- Fill a muffin tin with cupcake cases. Fill the cases ½ full (it should make between 8-10 cakes).
- Place in an oven at 160°C/ 325°F/Gas 3 for 20 minutes or until cooked. The tops should be firm and springy and a skewer should come out clean when inserted into the cakes. If undercooked, return to the oven for a further 5 minutes or until cooked through. Cool on a wire rack.
- In the meantime, to make the icing, melt the white chocolate in the microwave. Do this in a microwave-friendly bowl, in 10 second intervals until it has melted (be careful not to overheat it as it will become grainy and unusable). When melted, mix with the mascarpone and beat until smooth. Leave to cool, and when the cakes and icing are at room temperature top the cakes with the icing so that it is ‘flush’ with the edge of the casings.
- Finally top with a fresh black cherry.
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