Curd Cupcakes with Nostalgic Mascarpone Cream

An easy and quick dessert — eaten instantly! Curd cupcakes with mascarpone cream are a mini version of cakes with a cream top. Cream made from cream and mascarpone resembles the taste of ice cream from the times of the Soviet Union. Try it soon!
cook time: 1h
Ivy Ramsay
Curd Cupcakes with Nostalgic Mascarpone Cream

Nutrition Facts (per serving)

347
Calories
22g
Fat
30g
Carbs
6g
Protein

Ingredients (14 portions)

Dough:

Sugar 200 g
Wheat flour 150 g
Butter 150 g
Milk 40 g
Eggs 3 pc
Baking powder 1 tsp
Cottage cheese 180 g

Cream:

Powdered sugar 70 g
Vanilla sugar 1 tsp
Heavy cream 200 ml
Mascarpone 150 g
Food coloring 1 g

Recipe instructions

Step 1

Step 1
How to make cottage cheese cupcakes with mascarpone cream? Prepare the necessary ingredients for the dough. Melt the butter in a water bath or in the microwave. Read more about how to do this correctly at the end of the recipe. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Be sure to rub the cottage cheese through a sieve if it is grainy. If it is soft, like mine, then this is not necessary, but it will be more airy and flexible.

Step 3

Step 3
Beat eggs with sugar. Add cottage cheese, melted butter that has cooled to room temperature and beat everything with a mixer until the components are combined. Sift the flour with baking powder and mix it into the dough. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Add milk and whisk everything again until the ingredients are combined.

Step 4

Step 4
Grease a muffin pan with vegetable oil or use paper baking capsules. Divide the dough into the molds, filling them more than halfway.

Step 5

Step 5
Bake the cupcakes in a preheated oven at 180 degrees for 20-30 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. You can check readiness with a toothpick. To do this, insert it into the middle of the cake and immediately take it out — if it is dry, then the cake is ready. Cool the cupcakes in the pan, then transfer to a wire rack and let cool completely.

Step 6

Step 6
Prepare the necessary ingredients for the cream. Take cream with a fat content of at least 33%. Remove the cream from the refrigerator immediately before starting to prepare the cream. Beat the chilled cream with a mixer until soft peaks form. Gradually add powdered sugar and vanilla sugar and beat until creamy.

Step 7

Step 7
Add mascarpone in 2-3 additions. If desired, add food coloring and stir. Using a culinary syringe or a cornet with a nozzle, decorate the cupcakes. If desired, you can decorate them with confectionery beads. Bon appetit!

Additional rubrics

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