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Soft Cheese and Berry Cakes

Recipe author: EAT SMARTER
Soft cheese and berry cakes
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609
calories
Calories
45 min.
Preparation
easy
Difficulty

Ingredients

for 12 cakes
For the cupcakes
1 ½ cups
2 teaspoons
1 teaspoon
ground cinnamon
½ cup
2
cup
1 cup
cup
For the mascarpone cream
¾ cup
2 ¾ cups
1 cup
0.333 cup
To decorate
1 cup
chopped Pistachio
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Preparation steps

Step 1/9
For the cupcakes: Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12-hole bun tin.
Step 2/9
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
Step 3/9
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Step 4/9
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
Step 5/9
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.
Step 6/9
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
Step 7/9
Press the blueberries through a sieve into the mixture and beat well.
Step 8/9
Spoon into a piping bag and pipe a swirl on each cake.
Step 9/9
Decorate with blueberries and scatter over the pistachios.