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Cupcakes with condensed milk and mascarpone cream

I don't even know what to call them more accurately - according to the technology of preparation they are cupcakes - whipped butter, delicate structure and "crown" cap of cream, but the taste is still more muffins, apparently the addition of berries slightly weighs down the dough. So I will call them simply - muffins! The recipe is very versatile - cranberries can be excluded or replaced with any other berries, nuts, candied fruits, etc. And the recipe for the cream is excellent - it is suitable for cakes and other pastries, it is impossible to spoil it, and the taste is magical, because everyone loves condensed milk. In general, it takes longer to write about them than to cook them, better go to the kitchen and see for yourself that it's delicious!

muffins with clotted cream and mascarpone

Constituents (10-12 pieces.):

batter:

  • flour - 120 gr.
  • cream butter - 85 gr.
  • sugar - 100 gr.
  • egg - 1 piece
  • leavening agent - 10 gr.
  • a pinch of salt
  • vanilla extract - 0.5 tsp.
  • milk - 100 ml
  • dried cranberries - 1 cup

cream

  • mascarpone - 140g
    • .
  • boiled condensed milk - 1 can

Cooking cranberry muffins with condensed milk and mascarpone cream:

Sift the flour with the leavening agent and salt.

flour and leavening agent

With a mixer, beat the room temperature butter with the sugar for 4-6 minutes - the mixture should become white and fluffy.

flour and leavening agent

Add the egg and vanilla extract and whisk well again - about 5 minutes - the mixture should be smooth and creamy.

cream and egg
butter and egg

Pour in the sifted flour, baking powder and milk in small alternating batches and stir gently with a spatula or silicone spatula.

muffin batter

Add the cranberries and mix gently.

batter and cranberries
dough and cranberries

Place the dough into molds and bake for 25-30 minutes in a preheated oven at 180 degrees Celsius. You can pour water into one of the remaining free indentations in the molds - the steam will make the pastry even more tender.

Pour water into the molds.

pastry mold

For the cream, whisk the mascarpone until smooth, add the condensed milk and continue whipping until airy.

mascarpone and condensed milk
condensed milk and mascarpone cream

Take the cupcakes out of the oven, let them "rest" 5 minutes in the mold, then remove them from the mold and cool on a rack.

cupcakes in mold

Garnish the completely cooled cupcakes with the cream.

cupcakes with cream

If desired, sprinkle with chopped nuts.

Have a good appetite!

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