A little pretty sin these cupcakes worth with blueberry mascarpone cream. The delicate dough and the combination of blueberries and pistachios lets us float on purple clouds.
Ingredients for 12 pieces
- 100 g of butter
- 3 eggs
- 75 g cane sugar
- 60 g of ground pistachio kernels
- 80 g of flour
- 1 heaped tsp baking powder
- 1 pinch of salt
- For the topping:
- 125 g blueberries (fresh or frozen)
- 4 tablespoons powdered sugar
- 250 g mascarpone
- 12-muffin tin
- 12 paper cups
preparation$config[ads_text] not found
More recipes can be found in "Cupcakes" by GU.
Preheat the oven to 180 ° (circulating air 160 °). Melt the butter and allow to cool. Beat eggs and cane sugar with the whisk of the hand mixer for approx. 5 min. Until foamy. Put aside 1 tbsp of pistachios for the decoration. Put the remainder with flour, baking powder and salt in a bowl and mix. Stir the flour mixture and the cooled butter under the egg mixture.
Place the paper cups in the tray. Add the dough and bake in the oven (middle) for 15-20 minutes. Remove the mold, allow to cool briefly, then release the cakes from the molds and allow to cool.
For topping, wash fresh blueberries. Set some berries aside for decoration, lightly crush the rest with a fork. Bring the crushed or unaufgetauten berries with the icing sugar in a saucepan, then simmer over low heat for about 3 min. Remove the berries from the heat and allow to cool.
Add the mascarpone to the berries and mix briefly with the blender. Immediately apply the cream to the cakes with a tablespoon. Or put the cream in the fridge for 30 minutes. Then fill the cream in a piping bag with star spout and spray on the cakes. Decorate with the blueberries and pistachios set aside.
Per piece about 380 kcal.
Try our recipes for:
- Lemon Cupcakes
- Chocolate Pudding Cupcakes
- Wedding cupcakes
Decorate the cupcakes with edible flowers. Very beautiful are white flowers, for example basil, melissa or elderflower.
Fancy pink cupcakes? Then replace the blueberries with raspberries. Outside the blueberry or raspberry season, it is best to take frozen fruits. If the kernels are disturbing, simply brush the fruit through a fine sieve after cooking.