Recipe: Vanilla cupcakes with mascarpone and white chocolate icing
Delicious recipes from premium vanilla extract producer Nielsen-Massey.
What you'll need
120g plain flour
140g caster sugar
1½ tsp baking powder
40g salted butter
100ml whole milk
½ tsp Nielsen-Massey Vanilla Extract
For the icing
100g good quality white chocolate
Mix the dry ingredients and softened butter together in a food processor or mixing bowl until a mixture resembling breadcrumbs is formed.
Then mix the wet ingredients together. Pour half the wet ingredients into the dry ingredients and mix until smooth, before adding the remaining liquid. Mix until a smooth batter is formed.
Fill a muffin tin with cupcake cases. Fill the cases half full (it should make between 8-10 cakes). Place in an oven at 160°C/325°F/gas 3 for 20 minutes or until cooked. The tops should be firm and springy and a skewer should come out clean when inserted into the cakes. If undercooked, return to the oven for a further five minutes or until cooked through. Cool on a wire rack.
To make the icing, melt the white chocolate in the microwave. Do this in a microwave-friendly bowl in 10 second intervals until it has melted (be careful not to overheat it as it will become grainy and unusable). When melted, mix with the mascarpone. Leave to cool.
When the cakes and icing are at room temperature, top the cakes with the icing so that it is ‘flush’ with the edge of the casings. Finally, top with a fresh black cherry.