Ingredients
- 240 g flour
- 1.5 tsp baking powder
- 150 g sugar
- 1 packet vanilla sugar
- 2 eggs
- 250 ml milk
- 80 ml oil
- Lauretta sour cherry 50% filling
- 150 ml cream 30%
- 150 g mascarpone
- 20 g (2 tbs) powdered sugar
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Preparation
- In a bowl, mix the flour with the baking powder. In another bowl, combine the sugar with the eggs, milk, and oil. Pour the wet ingredients into the dry ingredients and mix until smooth.
- Spoon the batter into paper liners placed in a muffin pan.
- Bake for 15–20 minutes at 200°C.
- Let them cool. Cut the top of each muffin to make a cavity about 1.5–2 cm deep. Pipe Lauretta sour cherry 50% filling into the center.
- Whip the chilled cream at high speed with the mascarpone. Add the sugar.
- Using a piping bag, decorate the tops of the muffins with the cream.
