Blackberry & Pear Cupcakes with a Mascarpone & White Chocolate Frosting

by Angela / Only Crumbs Remain
Yield: 8 Cupcakes

Specific Equipment
12 Muffin sized cupcake cases & muffin tin
Piping bag fitted with large star nozzle


For the Frosting

250g Mascarpone (full fat)
250g White Chocolate

For the Jam

1 – 2 (200g) Pears
200g Blackberries (+ 8 extra for decorating)
150ml Water
80g Sugar
1 Lemon, juice of

For the Cupcake Batter

115g Butter, unsalted & softened
55g Golden Caster Sugar
60g Caster Sugar
small pinch of Salt
1 tsp Vanilla Extract
2 Eggs, lightly beaten
115g SR Flour
1 – 2 tbsp Milk




Stay Fancy! ;)

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