Soft cheese and berry cakes 

Soft cheese and berry cakes


Calories:609 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories609 kcal(30%)
Protein8 g(16%)
Fat42 g(53%)
Carbohydrates54 g(21%)
Added Sugar35 g(39%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For cakes

For the cupcakes
4 ½ cupsAll purpose flour
6 teaspoonsBaking powder
3 teaspoonsground cinnamon
1 ½ cupssugar
1 ⅛ cupssunflower oil
3 cupsmilk
2 cupsBlueberries
For the mascarpone cream
2 ¼ cupsbutter
8 ¼ cupspowdered sugar
3 cupsMascarpone
1 cupsBlueberries
To decorate
3 cupschopped Pistachio


1 For the cupcakes: Preheat 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 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 mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
7 Press the blueberries through a sieve into the mixture and beat well.
8 Spoon into a piping bag and pipe a swirl on each cake.
9 Decorate with blueberries and scatter over the pistachios.


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