Berry Cupcake

For the berry cupcakes, beat butter and sugar well, stir in the eggs a little at a time.

Mix flour, baking powder and cornstarch and stir into the remaining batter. Finally, stir in the berries.

Pour the batter into a muffin tin lined with baking cups and bake the cakes in a preheated oven (170 degrees) for about 20 minutes, then let cool.

For the topping, whip the cream with the cream stiffener until stiff. Mix the mascarpone with the powdered sugar. Stir the pulp from the vanilla pod together with the cream into the mascarpone and refrigerate the topping for about 1/2 hour.

Then use a piping bag to pipe the topping onto the cakes and decorate with washed berries. The berry cupcakes should be kept in a cool place until serving.

Preparation Tip:

Berry cupcakes are a nice souvenir. The recipe can also be prepared with other types of fruit.

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