Light blueberry cupcakes are a great choice, especially in summer. If you add a refreshingly creamy blueberry frosting, the sweet dessert is just perfect.
Ingredients
- 300 g Vanilla Heaven baking mixture
- 120 g pasture butter, soft
- 4 eggs (room temperature)
- 150 ml water, lukewarm
- 250 g blueberries (fresh or frozen)
- 250 g mascarpone
- 100 g xylitol powdered sugar
- 200 ml cream
Preparation
- Preheat the oven to 180 degrees circulating air. (Info: 180 degrees instead of 160, as indicated on the package, are desired here)
- Prepare the muffin baking mixture according to the package instructions and add 200 g of blueberries to the dough.
- Then divide into 12 muffin dishes and bake in the oven for 20-25 minutes.
- In the meantime, prepare the frosting. For this, sleep the cream until stiff and fold the mascarpone with the icing sugar into the cream until smooth.
- Bring the remaining 50 g blueberries to the boil with 2 tbsp. water (you can also purée them) and fold them into the cream mascarpone cream.
- When the muffins come out of the oven, let them cool as well.
- Afterwards, use a spout to train the frosting on the muffins and decorate with other berries or enjoy directly as you please.
Nutrition facts pro 100 g:
Calories 241
Carbohydrates 3 g
Protein 6 g
Fat 20 g
Recipe by: foodpunk.de
Photo by ff-photo
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