Pancake Cupcake Fusion Delight (Print Version)
Fluffy pancake cupcakes filled with mascarpone cream and berry compote, finished with a white chocolate drizzle.
# Ingredients:
→ Pancake Cupcake Batter
01 -
190 g all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
240 ml buttermilk, at room temperature
07 -
2 large eggs
08 -
60 g unsalted butter, melted and cooled
09 -
1 teaspoon pure vanilla extract
→ Mascarpone Cream Filling
10 -
180 g mascarpone cheese, softened
11 -
120 ml cold heavy cream
12 -
3 tablespoons powdered sugar
13 -
0.5 teaspoon vanilla extract
→ Berry Compote
14 -
150 g mixed berries (fresh or frozen, such as blueberries, raspberries, strawberries)
15 -
2 tablespoons granulated sugar
16 -
1 tablespoon lemon juice
→ Topping
17 -
100 g white chocolate, chopped
18 -
2 teaspoons coconut oil or neutral oil
# Steps:
01 -
Preheat the oven to 175°C. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
04 -
Pour the wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to keep the batter tender.
05 -
Evenly distribute the pancake batter among the muffin cups, filling each approximately two-thirds full.
06 -
Bake for 16–18 minutes, or until a toothpick inserted into the centre emerges clean. Cool cupcakes completely on a wire rack.
07 -
Meanwhile, in a small saucepan over medium heat, combine berries, sugar, and lemon juice. Cook for 5–8 minutes, stirring occasionally, until the mixture thickens. Allow to cool completely.
08 -
In a bowl with an electric mixer, beat mascarpone cheese, cold heavy cream, powdered sugar, and vanilla until smooth and fluffy. Do not overbeat.
09 -
Once cooled, use a paring knife or cupcake corer to remove a small centre from each cupcake.
10 -
Add a spoonful of mascarpone cream followed by a teaspoon of berry compote into each cupcake cavity. Optionally, replace a small piece of the removed cake as a lid.
11 -
Melt white chocolate and coconut oil together in a microwave-safe bowl, heating in 20-second intervals and stirring between bursts until smooth.
12 -
Drizzle the melted white chocolate over the filled cupcakes and allow to set before serving.
# Notes:
01 -
Substitute stone fruit or cherries for berries to vary the compote.
02 -
Add lemon zest to the batter for an enhanced citrus aroma.
03 -
Serve the cupcakes slightly warm or at room temperature.
04 -
Pairs elegantly with sparkling wine or berry herbal tea.