Pear and Cornmeal Cupcakes with Mascarpone Cream
For the cupcakes: Preheat the oven to 180°C (approximately 350°F). In a bowl, beat the butter until light and fluffy. Gradually beat in the sugar, vanilla sugar, eggs and milk. In a bowl, stir the cornmeal with the baking powder and ground almonds. Fold into the butter mixture. Peel the pears, quarter, core and thinly slice. Toss the pears with the lemon juice and fold into the batter.
Line a muffin tin with paper liners. Divide the batter between the liners. Bake until an inserted toothpick comes out clean, about 20-25 minutes.
For the garnish: In a bowl, beat the mascarpone with 3-4 tablespoons of the seaberry syrup. Remove the cupcakes from the oven and allow to cool briefly. Remove from the muffin tin and allow to cool completely on a wire rack. Dollop some mascarpone cream on top of each cupcake. Garnish with a walnut half and a drizzle of the seaberry syrup.