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Ingredients

Adjust Servings:
Cupcakes
1 egg(s)
6 tablespoons sugar
1 teaspoon vanilla sugar
1 oz (30 g) melted butter 1 oz = 30 g
3 tablespoons cream
5 tablespoons raising flour
Yogurt Cream
8.8 fluid ounces (250 grams) vanilla yogurt
4.4 ounces (125 grams) mascarpone
3 tablespoons icing mixture
4.4 ounces (125 grams) blueberries fresh

Deconstructed Cupcakes with Yogurt Cream

This dessert is so light, sweet and juicy. Try it yourself and you will never forget it!

Cuisine:

Ingredients

  • Cupcakes

  • Yogurt Cream

Recipe

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Time for desserts in glasses! I will share the best of such desserts in the future but today I’ve made the Deconstructed Cupcakes with Yogurt Cream – what a yum!

Tip: always use cold yogurt and mascarpone making the yogurt cream 😉

Bon appétit!

Steps

1
Done

Bake Cupcakes

Mix the egg, melted butter and cream. Then add dry components and mix everything again. Preheat the oven to 347 degrees Fahrenheit (175 degrees Celsius) and put the dough that you’ve got into the oven for 12-15 minutes.

2
Done

Prepare Yogurt Cream

Meanwhile, prepare the yogurt cream. Gently mix the yogurt and the cream with the icing mixture.

3
Done

Rinse the blueberries and put them on a wide plate to let them dry a little bit.

4
Done

When the cakes are ready wait for some time until they cool down. Cut them into the slices of 0.3 inches (0.7 cm) wide.

5
Done

Serve the Dessert

Firstly, put one spoon of the yogurt cream on the bottom of the glass. The second layer is blueberries, the third one - the yogurt cream and a slice of the cupcake. Repeat the same layer twice. Put the berries on top. Voila!

Helena

Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit!

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