Simple, classic, delicious cupcakes with vanilla and a tender cream on the top.

What can be better to accompany a cup of aromatic coffee?

What we want to get is a moist, tender, light sponge, moderately sweet and with a touch of vanilla.

Vanilla Cupcakes with Mascarpone Cream Recipe

Here is the recipe:

Ingredients for the vanilla cupcake batter:

Directions for the batter:

  1. Scale all the ingredients carefully.
  2. Preheat the oven to 180 °C (356°F).
  3. Combine the eggs, sugar, and salt in a mixer bowl and with a wire whip attachment beat the eggs at high speed until they become very light and form a thick foam. The mixture has to double its original volume.
  4. Turn the mixer speed to medium and keep mixing for several minutes more, it will help to achieve more uniform cell structure of the sponge. Keep in mind, that total mixing time should be around 10 minutes for this amount, we don’t want to underbeat the egg mixture as it is an important base of our sponge.
  5. Mix together creme fraiche (it has to be at a room temperature), golden syrup and vanilla.
  6. At a medium speed whip a creme fraiche mixture in the egg foam, in a steady stream.
  7. Combine the sifted cake flour, salt and baking powder.
  8. Fold in the sifted flour in 3-4 stages, stirring carefully not to deflate the foam. It is better to do this by hand, fold gently until all the flour is blended in.
  9. Carefully fold in the melted butter after the flour has been added. Fold the butter completely, but be careful not to overmix, or the sponge will be tough.
  10. Using a spoon or a pastry bag, pour the batter into prepared cupcake liners, filling them for 2/3 of their volume.
  11. Bake at 180 °C (356°F) for 25- 30 minutes, dependent on your oven, test the cupcakes with a toothpick if you are not sure. Insert a toothpick in the middle of a cupcake, it should be clean when pulled out.
  12. Cool the cupcakes on a wire rack.
Vanilla Cupcakes with Mascarpone Cream Recipe

Ingredients for the Cream Cheese Frosting:

Directions for the Cream Cheese Frosting:

Do not overwhip. Stop beating when the cream forms peaks that hold their shape. If the cream is whipped longer, it first becomes grainy and then curdles (separates into butter and whey).

Vanilla Cupcakes with Mascarpone Cream Recipe

Assembling Vanilla Cupcakes with Cream Cheese Frosting

Using a pastry bag with a star tube, pipe the cream cheese over the top of the cupcakes.

Additionally, you can place some berries on the top or sprinkle the cupcakes with chopped nuts or chocolate.

More Pastry Techniques and Recipes: