Vanilla cupcakes

Name: Vanilla cupcakes
Ingredients: 175 g flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 200 g sugar; 1 teaspoon vanilla extract; 60 g butter at room temperature; 2 eggs; 75 g sour cream; 60 ml oil; 150 ml milk; 200 g mascarpone; 200 g cottage cheese; 100 g sugar; 20 ml beet juice

Dessert - Vanilla cupcakes by Crina D. - Recipia

Vanilla cupcakes have a tender crumb and stay pale after baking. The butter, sour cream and milk batter is topped with a pink mascarpone and cottage cheese frosting, colored with beet juice. I serve them cold, with the frosting set firmly. Prep: 20 minutes. Cook: 17 minutes. Rest: 30 minutes. Total time: 67 minutes. Servings: 12. Approximately 360 kcal and 6 g protein per serving.

Ingredients

For the cupcakes

175 g flour
1 teaspoon baking powder
1/2 teaspoon salt
200 g sugar
1 teaspoon vanilla extract
60 g butter at room temperature
2 eggs
75 g sour cream
60 ml oil
150 ml milk

For the frosting

200 g mascarpone
200 g cottage cheese
100 g sugar
20 ml beet juice

Preparation

1. In a bowl, mix the flour with the baking powder and salt. Add 200 g sugar and the vanilla extract and mix until combined. 2. Add the softened butter and mix; the batter will be crumbly. Beat in the eggs one at a time, mixing after each addition, then add the sour cream and oil. 3. Gradually pour in the milk, stirring constantly, until you have a runny batter. 4. Heat the oven to 180°C. Place a paper liner in each muffin cup and fill the cups halfway. Bake for 15 minutes and check with a toothpick; if batter sticks to it, bake for another 2 minutes and check again. The cupcakes stay pale. 5. Remove the cupcakes from the pan and leave them to cool completely, about 30 minutes. 6. Beat the mascarpone with the cottage cheese and 100 g sugar, then mix in the beet juice. Decorate the cooled cupcakes with the frosting.

Notes

Keep the decorated cupcakes in a sealed container in the fridge for up to 3 days; take them out a little before serving so the frosting can soften. I serve them with black tea. For a subtler color, mix in the beet juice gradually and stop when the frosting reaches the shade you want. If the cottage cheese releases whey, drain it before beating, or the frosting may run off the cupcakes. Mini cups bake faster than regular ones, so start checking them before 15 minutes have passed. The cupcakes contain gluten, dairy and eggs.