Cake with mascarpone
I love cupcakes for their simplicity and quickness of preparation, as well as for the excellent result. Ten minutes of labor, forty minutes in the fridge and you can enjoy them with butter, jam, ice cream or just with tea.
This cupcake is no exception – tender, soft, slightly moist and very, very tasty. It's not the cheapest because of the mascarpone, but sometimes you can! Help yourself!
Insert ingredients:
- cream butter - 200 gr.
- sugar - 200 gr.
- vanilla extract – 0.5 tsp.
- eggs – 5 pcs.
- mascarpone – 250 gr.
- leavening agent – 10 gr.
- flour - 350 gr.
- cocoa - 3 tsp.
- milk - 3 tbsp.
- berries (can be frozen)
Cooking mascarpone muffin:
Whisk the butter with the sugar and vanilla extract until fluffy.
Then add the eggs one at a time, beating well each time. Then add the mascarpone and beat well.
Pour the flour and baking powder into the egg and butter mixture and mix.
Divide the dough into two parts, add the cocoa mixed with milk to one part.
Divide the dough into two parts.
Grease the mold with butter. Spoon the light and dark dough alternately into the mold, filling the mold to the middle. If desired, you can use a fork to make a marble pattern.
Then place the berries on top. If the berries have been frozen, defrost them beforehand. Cherries, blueberries, blueberries/blueberries, currants and currants are all delicious.
All of these are delicious with cherries.
Then alternate the rest of the dough as well.
Bake at 180 degrees for about 45 minutes. Check for doneness with a toothpick.
Check with a toothpick.
Remove the muffin from the mold, cool and serve.
Serve.
Have a nice appetite!
