Cupcakes with mascarpone and fruit
Vanilla cupcakes filled with mascarpone cream and topped with fresh seasonal fruit—a light, refreshing dessert ideal for summer lunches.
Ingredients
basic cupcakes or lemon cupcakes (see p.18 or p.26)
1 quantity
mascarpone cheese
250 g / 9 oz
soft ripe fruit (such as blueberries, strawberries, raspberries, peaches and nectarines)
selection
Instructions
1
Step 1
Make the cupcakes as for the recipe on p. 18 or p. 26, and allow them to cool.
2
Step 2
Empty the tub of mascarpone cheese into a bowl and give it a bit of a beating, but don't add anything to it. Place a dollop of mascarpone on top of each of the cupcakes, and artfully arrange the fruit on and around the cakes.
