Snowy Cupcake Recipe

For the muffins, preheat the oven to 180°C. In a large bowl, mix the flour, baking powder, and salt.

In another bowl, beat the eggs, sugar, and vanilla sugar with an electric mixer until the mixture whitens and becomes foamy. Pour in the melted butter while mixing with a spatula, then add the milk and yogurt.

Gradually fold in the flour, baking powder, and salt mixture.

Fill the muffin molds one-third full, then add a dollop of spreadable filling. Cover with the remaining batter, leaving about a centimeter at the top, as the cakes will rise. Bake for 20 minutes, then let cool on a rack for about 1 hour.

For the decoration with fondant, knead a bit of fondant and roll it out to a thickness of 2 to 3 mm maximum. Using cookie cutters, cut out shapes and let them set on a plate in the refrigerator. You can also add details to the shapes before placing them in cooling, using the tip of a knife.

For the vanilla icing, place the mascarpone and cream, along with a large stainless steel or glass bowl, in the freezer for 10 minutes. Pour the cream and mascarpone into the bowl and whip with an electric mixer until it forms a stiff whipped cream. Add the sugar and vanilla, and whip for a few seconds to incorporate well.

To finish, place half of the whipped cream in another bowl and add a few drops of blue food coloring. Mix. Using two piping bags, pipe the whipped cream in a rose pattern on the cupcakes, and decorate with stars and snowflakes made of fondant, as well as other decorations.