Quick Sea Buckthorn Cupcakes
Speed - 91%
Simplicity - 95%
Tastiness - 95%
94%
Delicious!
These Sea Buckthorn Cupcakes are so refreshing! The silky texture of the mousse is an enchantment to the taste buds.
| Servings | Prep Time |
| 12 cupcakes | 15 minutes |
| Cook Time |
| 20 minutes |
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This cupcake recipe is quite easy to prepare and since we replace the classical mousse recipe with a mascarpone cream, we will spend even less time to prepare it.
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- 7 oz White Flour
- 7 oz Brown Sugar
- 4 oz Milk
- 2 Eggs
- 5 oz Vegetable Oil
- Pinch of Baking Soda
- Pinch of Salt
- 5 oz Mascarpone Cheese
- 2 tablespoons Raw Honey
- 3 oz Sea Buckthorn
- Preheat the oven to 350°F.
- Whisk the eggs in a bowl.
- Add the oil and the milk and mix well.
- Stir in the sugar.
- Add the baking soda and the salt to the flour, and then whisk the flour mixture into the egg bowl.
- Only mix until the ingredients are well combined.
- Line a muffin tray with paper and spoon the batter equally in each cup.
- Bake for 20 minutes or until a toothpick comes out clean.
- Beat the mascarpone with a mixer until fluffy.
- Add the honey and mix.
- Puree the sea buckthorn with a blender and run through a sieve to get rid of the seeds and only keep the juice.
- Little by little add the sea buckthorn juice to the mascarpone mixture. You may not need the whole quantity, only add enough so that the cream doesn't become fluid.
- Decorate the cupcakes and serve.
Cupcakes are among my favorite desserts because you can cook them a hundred times and never repeat a recipe. There are so many ways to prepare and decorate them so you can please even the most picky people. You don’t need any special or exquisite ingredient, unless you want a very special mousse and decoration for your cupcakes.
Unlike muffins, their countryside relatives, cupcakes are refined little cakes with a generous amount of cream or mousse which gives them a delicate and yet sumptuous appearance.
I chose sea buckthorn for the cream because it gives a little bit sour and refreshing taste.
All the cupcakes recipes requires that the liquid ingredients are very well mixed before adding the flour. This way the batter will stay fluid and the cupcakes will be soft and fluffy.
First of all, preheat the oven to 350°F.
Beat the eggs with the whisker or a mixer.
Add the oil and mix well again. It is best to use a oil that doesn’t have a strong smell and taste. I used refined sunflower oil, but you may replace it with soybean, canola, safflower, peanut or corn oil. All these are considered flavorless and may be used in dessert recipes without interfering with the taste.
Stir in the milk and whisk well. You may use any kind of milk. For example, I used rice milk because that is what I had in my fridge but any type will do. From my experience, you will get the best taste with cow milk.
Add the brown sugar and mix again until well incorporated.
Separately, add the baking soda and salt to the flour.
Little by little add the flour to the egg mixture.You will get a fluid batter for your cupcakes. Don’t worry about the color, the brownish tint is due to the brown sugar. When using white sugar the color is lighter.
Don’t over mix the ingredients so that the cupcakes remain fluffy.
Line a muffin tin with paper and spoon the batter equally in the cups. Only fill 2/3 of the muffin paper leaving room for the cupcake to grow.
Bake for 20 minutes in the preheated oven.
To prepare the cream, beat the mascarpone until fluffy. I simply love this cream cheese: it is so versatile and you can use it in many kind of dishes, not only desserts.
The classical mousse is made with egg whites, powdered sugar and whipped cream. But this means a lot of extra time for preparing it. The mascarpone cream is a quicker and tastier (if you ask me) alternative.
After mascarpone looks like a cream, add the honey and mix again.
Puree the sea buckthorn with a mixer and run it through a sieve to keep only the juice and get rid of seeds and any pulp leftovers. Slowly add the juice to the cream. Add about 2 tablespoons at a time so that your cream won’t get too fluid. It has to remain stiff for the decoration.
Transfer the cream to a cake decorating tool if you have one. If not, just take a resealable bag, fill it with the sea buckthorn mixture and cut one corner.
Spread the cream on the cupcakes to get beautifully decorated desserts.
Enjoy!
| Servings | Prep Time |
| 12 cupcakes | 15 minutes |
| Cook Time |
| 20 minutes |
|
|
|
|
This cupcake recipe is quite easy to prepare and since we replace the classical mousse recipe with a mascarpone cream, we will spend even less time to prepare it.
|
- 7 oz White Flour
- 7 oz Brown Sugar
- 4 oz Milk
- 2 Eggs
- 5 oz Vegetable Oil
- Pinch of Baking Soda
- Pinch of Salt
- 5 oz Mascarpone Cheese
- 2 tablespoons Raw Honey
- 3 oz Sea Buckthorn
- Preheat the oven to 350°F.
- Whisk the eggs in a bowl.
- Add the oil and the milk and mix well.
- Stir in the sugar.
- Add the baking soda and the salt to the flour, and then whisk the flour mixture into the egg bowl.
- Only mix until the ingredients are well combined.
- Line a muffin tray with paper and spoon the batter equally in each cup.
- Bake for 20 minutes or until a toothpick comes out clean.
- Beat the mascarpone with a mixer until fluffy.
- Add the honey and mix.
- Puree the sea buckthorn with a blender and run through a sieve to get rid of the seeds and only keep the juice.
- Little by little add the sea buckthorn juice to the mascarpone mixture. You may not need the whole quantity, only add enough so that the cream doesn't become fluid.
- Decorate the cupcakes and serve.
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