Ingredients
240 g flour
1.5 tsp baking powder
150 g sugar
1 packet vanilla sugar
2 eggs
250 ml milk
80 ml oil
sour cherry 50% filling Lauretta
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 sour cherry 50% Lauretta 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.
