22 September 2012

the saturday cupcake



– A really sweet one for a great Saturday ... or Sunday –

Almond cupcake with mascarpone frosting

220 g flour
½ tsp baking powder
¼ tsp salt
110 g soft butter
220 g sugar
1 egg
½ tsp almond essence
¼ tsp vanilla essence
120 ml sour cream
apricot jam

frosting:
225 g mascarpone-cheese
120 ml cream
4 tbs toasted almond flakes

Preheat oven to 180 Celcius. Mix the dry ingredients in a bowl. Stir together butter and sugar in another one until light and creamy. Add the almond- and vanilla essence together with the egg. Then the sour cream and the dry ingredients. Stir together.
Use muffin tin and fill 1/3 of it. Put a tablespoon of the jam on top of it and then the mixture again, so the tin is filled at 2/3. Put in the oven for around 20 minutes. The cupcakes need to cool down before adding the frosting.
For the frosting, mix all the ingredients together until light and quite fluffy. Spread evenly on every cupcake and decorate with the toasted almonds.

Baking: Halla Bára / Photo: Gunnar Sverrisson

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