Soft Cheese and Berry Cakes
5,4 / 10
- For the cupcakes
- 1 ½ cups all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon ground cinnamon
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ⅔ cup Blueberries
For the cupcakes: Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12-hole bun tin.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
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.
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
Press the blueberries through a sieve into the mixture and beat well.
Spoon into a piping bag and pipe a swirl on each cake.
Decorate with blueberries and scatter over the pistachios.