‘Mascarpone produces great results in baking as an alternative to butter. Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g of butter.’
This is the easiest and quickest recipe, fresh cupcake in half an hour from start to finish.
You will need:
50g brown sugar
125g self raising flour
125g almond flour
1 teaspoon baking powder
4 tablespoons milk
1 tablespoon honey
the seeds of 1/2 pod vanilla
Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together to a consistent soft and smooth paste. Once your mixture appears even, stop beating and spoon into a muffin tin lined with paper cases. Top with half a cherry and bake in a preheated oven at 160 C for 20 to 25 minutes.
Tip: As soon as you mix them, test for a dropping consistency and immediately fill up the papercases in the muffin try and put in a hot oven with as little delay as possible
I use flour and cherries by St Georges Brand, eggs by Big Fresh, almond flour by Farine Magiche, honey by 3 Leaves, sugar by Tate & Lyle, baking powder by Foster Clark, paper cases and muffin tin by Tescoma.