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Curd cupcakes with mascarpone cream
14 servings1 hour
Wheat flour - 150 g, Cottage cheese - 180 g, Sugar - 200 g, Butter - 150 g, Eggs - 3 pcs., Milk - 40 g, Baking powder - 1 tea liter, Vanilla sugar - 1 tea liter, Fat cream - 200 ml, Powdered sugar - 70 g, Mascarpone - 150 g, Food coloring - to taste
Prepare all the ingredients. 
We wipe the cottage cheese through a sieve, if it is grainy. If soft as I have it is not necessary to do, but it will be so more airy and plastic. 
Beat the eggs with sugar. Add the curd, melted butter and whisk until the components are combined. Sift through the flour with baking powder and mix with the dough. Add milk, beat until the components are combined. 
We prepare a cake tin. Lubricate it with vegetable oil or use paper capsules for baking. We lay out the forms, filling more than half. 
Bake in the preheated oven to 180 degrees for 20-30 minutes. Always navigate your oven. We check the readiness of muffins with a wooden skewer or match. It should be dry. Cool the cupcakes in the tin, then transfer to a rack and leave to cool completely. 
We make cream. Beat the chilled cream. Gradually add powdered sugar, vanilla sugar and beat until creamy. 
Add in 2-3 calls mascarpone. Mascarpone can not be added, then you will not get a wonderful taste of ice cream from the time of the Soviet Union. If desired, add a food dye a couple of drops and mix. With the help of a culinary syringe or a cup with a nozzle, decorate the cupcakes. If desired, you can decorate with confectionery beads. Enjoy your meal. 