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Blueberry Mascarpone Frosting for Cupcakes

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Ingredients for 1 servings:

  • 300 g blueberries, frozen
  • 4 tbsp powdered sugar
  • 500 g mascarpone

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Thaw the frozen blueberries in a sieve; you won’t need the drained liquid. Bring the blueberries and powdered sugar to a boil in a saucepan and simmer for about 5 minutes. Let cool. Add the mascarpone to the cooled blueberries and puree everything with an immersion blender. The mixture is immediately pipeable, but will firm up a bit after a while in the refrigerator. It goes very well with chocolate cupcakes, but also with fresher varieties like limoncello cupcakes. This mixture makes enough for about 15 cupcakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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