Gourmet recipes from our Pastry Chef Nicolas Baygourry

Cupcakes

Ingredients to make 10 cupcakes:  

• 2 eggs 
• 100 g sugar
• 1 sachet of vanilla sugar
• 100 g butter
• 120 g T45 flour
• 1 teaspoon of vanilla extract 
• 1/2 sachet of baking powder
• 170 g mascarpone cream 
• 70 g icing sugar 
• Pink Food colouring

Method 

1. Beat eggs in a bowl, add sugar, vanilla sugar until the mixture turns pale.
2. Add the melted butter and the vanilla extract and mix everything.
3. Sieve the flour and baking powder than add it to the mixture.
4. Put in your moulds the removable cupcake filter baskets and pour a little bit of the cupcake mixture.
5. Fill every cupcake filter baskets with no more than 2/3 of its capacity (maximum)
6. Put in the oven at 180°C for 20 to 25 minutes.
7. Let it cool for 5 minutes then unmould the muffins and let cool completely.

Décoration 

1. Mix softly mascarpone, icing sugar and pink food colouring with a spatula.
2. Do not stir too much (your mixture could be too liquid then).
3. Decorate your cupcakes using a pastry bag fitted with fluted tip.