Strawberry cupcakes with mascarpone curd cream

Name: Strawberry cupcakes with mascarpone curd cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 175 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 4 Eggs (size M); 7-10 Tbsp Juice of 1 lime; 300 g Flour; 1 package Baking Powder; 100 g Whipped cream; 250 g Strawberries; 200 g Mascarpone; 150 g Low-fat curd; 7-10 Tbsp Mint; 7-10 Tbsp Paper baking cups; 7-10 Tbsp Disposable piping bag; 7-10 Tbsp Photo 01: 1-2 teaspoons icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

175 g Butter or margarine
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
4 Eggs (size M)
7-10 Tbsp Juice of 1 lime
300 g Flour
1 package Baking Powder
100 g Whipped cream
250 g Strawberries
200 g Mascarpone
150 g Low-fat curd
7-10 Tbsp Mint
7-10 Tbsp Paper baking cups
7-10 Tbsp Disposable piping bag
7-10 Tbsp Photo 01: 1-2 teaspoons icing sugar

Directions

1
Beat the fat, 175 g sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Stir in lime juice. Mix flour and baking powder and stir in alternately with 50 g cream. Line 12 hollows of a muffin tin with one paper baking tin each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven and allow to cool on a rack. Wash the strawberries, put 3 strawberries aside for decoration. Clean and puree the remaining strawberries. Mix mascarpone, quark, 50 g whipped cream, 1 packet of vanillin sugar and 25 g sugar briefly. Pour cream into a piping bag with a large star-shaped spout. Pour a heart onto each muffin. Fill strawberry puree into a disposable piping bag, cut off the tip and carefully inject into the middle of the hearts. Decorate with halved strawberries and mint. Serve immediately
2
waiting time 1 1/2 hours
3
Photo 01: dust with icing sugar