Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 10 | 60 minuti |
Ingredients
| 150 g | 00 flour |
| 30 g | cocoa powder |
| 1 | teaspoon of baking powder |
| q.b. | baking soda |
| q.b. | of salt |
| 120 g | of sugar |
| 1 | Egg |
| 120 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 60 g | vegetable oil |
| 2 cucchiaino | of vanilla extract |
| 250 g | mascarpone Sterilgarda |
| 50 g | powdered sugar |
| 120 mL | Whipping Cream Sterilgarda |
| q.b. | fresh mint leaves |
| q.b. | blueberries |
Prepare this recipe with:
Preparation
- Preheat the oven to 180 degrees and prepare a muffin pan with 12 paper liners.
- In a bowl, beat the egg with the sugar until creamy.
- Add the Sterilgarda Whole Milk, the vegetable oil and the vanilla extract to the previous mixture, mixing well.
- Gradually add the 00 flour, cocoa powder, baking powder, baking soda, salt, and sugar to the liquid mixture. Then mix until smooth.
- Fill the muffin cups with the batter about 2/3 full.
- Bake the cupcakes in a preheated fan oven for about 15/20 minutes.
- Remove from the oven and let cool.
- Meanwhile, prepare the mascarpone cream. In a bowl, combine the Sterilgarda mascarpone, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the Sterilgarda Whipping Cream.
- Gently fold the whipped cream into the mascarpone mixture and mix well.
- Once the cupcakes have cooled completely, decorate with the mascarpone cream using a piping bag.
- To decorate, use fresh mint leaves and blueberries.
- Let the cupcakes cool in the refrigerator for an hour before serving, so that the mascarpone cream can set.
- Servire.
Place the oat flakes in a bowl Bring the milk and water to the boil Add the flakes, syrup and vanilla to the milk and mix Cook for about 10 minutes Turn ...
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