Soft cupcakes and their creamy cream cheese frosting
Prep time30 minutesmin
Cook time22 minutesmin
Total52 minutesmin
Recipe type: Dessert, Snack
Cuisine: American
Yield: 24
Ingredients:
345gof flour
1cc of baking powder
1,5tsp of bitter cocoa
3/4tsp of salt
115gsoft butter
240gbrown sugar
50mloil
1tbsp of natural vanilla extract
3eggs at room temperature
1ccor more red gel food coloring
360mlbuttermilk
1tsp baking soda
2tsp white vinegar
+
250gof Philadelphia nature
300gof mascarpone
80gicing sugar
1tsp natural vanilla extract
20clheavy cream
Instructions:
Preheat the oven to 180 ° traditional heat.
In a bowl, combine the flour, baking powder, cocoa powder and salt.
In a food processor, beat the softened butter and brown sugar. Then add the oil, vanilla, red coloring. The dough should be light. Add the eggs one by one while mixing. Add the dry ingredients alternately with the ribot milk.
Apart from mixing the vinegar and baking soda then pour into the dough.
Fill the boxes 2/3 full, previously placed in a muffin tin.
Bake for about 22 minutes (to be checked according to your oven). Let cool on rack.
For the icing, loosen the Philadelphia and mascarpone with a whisk. Add the icing sugar and vanilla. Pour in the heavy cream and whip everything to obtain a firm whipped cream texture. Fill a pastry bag with this mixture and decorate the cooled cupcakes.
Notes:
Keep refrigerated until serving.
About Lilie bakery
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