Ingredients
Cupcakes
240 g flour
120 g sugar
2 tsp baking powder
1/2 tsp salt
90 g milk
90 g yogurt
60 g Canola oil
1 tsp vanilla extract
1 Tbs red food coloring
1 large egg
Frosting
500 g mascarpone cheese
124 g ricotta cheese
120 g confectioner sugar
1 tsp vanilla extract
Method
In the bowl of a standing mixer whip together ricotta and mascarpone cheese until combined. Then lower the speed and add in confectioner sugar and vanilla essence. Mix just until combined and creamy. Store in the fridge until it’s time to pipe it (it should rest in the fridge for at least 15 minutes so make sure you make it ahead of time);
Preheat oven at 190 C and line 12 standard muffin tin with cupcake liners or spray with cooking spray. Sift and mix all dry ingredients (flour, sugar, baking powder and salt) in one bowl. Whisk all wet ingredients (milk, yogurt, oil, vanilla extract, egg and food coloring) in a different bowl, then add in dry ingredients and mix until combined;*
Pour batter into muffin tin: fill each muffin cup 3/4 full and bake at 190 C for 20 minutes. You may insert a toothpick to check for doneness towards the end;
Once your cupcakes are completely cool, use a pastry bag to pipe frosting on top of them and decorate them with your favorite toppings.
* Make sure you do not over mix them or your muffins will be stiff.
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