Description
Light and airy cupcakes with a subtle berry flavor, perfect for a summer treat. The mascarpone frosting adds a touch of elegance.
Ingredients
Units
Scale
- 2 eggs
- 1/2 cup (113 g) white sugar
- 1/2 cup (120 g) flour
- 1/3 cup (40 ml) sunflower oil
- 1 tablespoon baking powder
- 1/5 cup (50 ml) milk
- vanilla extract
- 3/4 cup (200 g) mascarpone
- 1/8 cup (30 g) butter
- 2 tablespoon mashed berries
- 1/4 cup (60 g) caster sugar
Instructions
- Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
- Separate the eggs. In a medium bowl, whisk the yolks with the sugar until pale and thick. Stir in the sunflower oil, milk, and a splash of vanilla extract.
- Sift in the flour and baking powder. Fold gently until just combined — do not overmix. In a clean bowl, whip the egg whites to stiff peaks. Fold the whites into the batter in two additions to keep it light and airy.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting: beat the mascarpone and softened butter together until smooth. Add the caster sugar and mashed berries. Beat until fluffy and evenly colored. Pipe or spread onto the cooled cupcakes.
Notes
- For a more intense berry flavor, use fresh, ripe berries and lightly macerate them in a tablespoon of sugar before adding to the batter.
- If you don’t have sunflower oil, you can substitute with vegetable oil or melted unsalted butter.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; frosting may soften slightly at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50