Berry Swirl Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- 1 tsp ground cinnamon
- ½ cup caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 cup Blueberries
- For the topping
- ¾ cup unsalted butter
- 2 ¼ cups powdered sugar
- 1 cup Mascarpone
- To decorate
- Blueberries
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft, then sift in the icing sugar. Gradually beat in the mascarpone until smooth and creamy.
7.
Spoon into a piping bag and pipe a swirl on each cake. Decorate with blueberries
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