Chocolate and vanilla cupcakes

Name: Chocolate and vanilla cupcakes
Ingredients: 225 g/8 oz/1 cup mascarpone; 2.5 ml/½ tsp finely grated lemon rind; 350 g/12 oz/3 cups icing (confectioners’) sugar, sifted, plus extra for dusting; ½ vanilla pod (bean); 175 g/6 oz/¾ cup butter, softened; 50 g/2 oz dark (bittersweet) chocolate, melted; ½ vanilla pod (bean); 50 g/2 oz/½ cup ground almonds; 5 ml/1 tsp vanilla extract; 3 eggs, lightly beaten; 115 g/4 oz/½ cup butter, melted; 100 g/3½ oz/scant ½ cup caster (superfine) sugar; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted

Preparation info

Makes
10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

A snowy topping of thick, creamy mascarpone whipped with sugar and flecked with the fragrant black seeds of vanilla conceals a lovely dark chocolate cake.

Ingredients

100 g/3½ oz/scant ½ cup caster (superfine) sugar
115

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with 10 paper cases.
Mix the sugar with the flour. Stir in the eggs and add the melted butter, ground almonds and vanilla extract, followed by the melted chocolate. Stir together, then cove