The Befana cupcakes are simple and super delicious treats, loved by children, and ready in just 30 minutes; a truly charming idea to bring to the table to celebrate Epiphany. They are really quick to prepare and while the cupcakes are in the oven, we can work on the mascarpone frosting, shall we make them together?
I’m sure your children will love them, and not just them!
If you want to prepare your Befana stocking, here you’ll find lots of ideas
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9/10 cupcakes
- Cooking methods: Oven
- Cuisine: American
- Energy 401.62 (Kcal)
- Carbohydrates 44.47 (g) of which sugars 24.06 (g)
- Proteins 5.38 (g)
- Fat 23.52 (g) of which saturated 14.22 (g)of which unsaturated 4.82 (g)
- Fibers 0.47 (g)
- Sodium 241.12 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Befana Cupcake Ingredients
- 1 3/4 cups all-purpose flour
- 4 eggs (Not too large)
- 2/3 cup sugar
- 9 tbsp butter (Cut into pieces and at room temperature)
- 1 pinch salt
- 2 tsp baking powder
- 2 tsp vanilla (Alternatively, use a vanilla bean)
- 2 tbsp milk
- 1 cup mascarpone cheese
- 1/3 cup vanilla powdered sugar
- as needed food coloring (purple or lilac)
- as needed colored sprinkles (Befana sugar sprinkles)
Tools
- 1 Electric whisk
- 1 Muffin tray
- 10 Cupcake liners
- 1 Teaspoon
- 1 Bowl
- 1 Wooden spoon
- 1 Piping bag
- 1 Star nozzle large hole
- 1 Cooling rack
Befana Cupcake Steps
Place the room temperature butter pieces and powdered sugar in a bowl. Add the teaspoons of vanilla and blend the mixture with an electric whisk. You should get a nice fluffy and soft mix; when the ingredients are well combined, add the eggs, one at a time.
When the eggs are well incorporated, turn off the electric whisk and gradually add the flour and baking powder, finally the pinch of salt. Mix the batter with a wooden spoon until smooth and compact, then add the tablespoons of milk.
Once the batter is ready, use a spoon to pour it into liners placed over a muffin tray. Bake in a preheated oven at 350°F for about 25/30 minutes; the baking time is indicative, always adjust according to your oven and perform a toothpick test before taking them out.
While the cupcakes are cooling, it’s time to think about the frosting: place the mascarpone in a bowl, add the vanilla powdered sugar, and start whipping with an electric whisk, gradually add the coloring. I used powder, a little at a time until reaching the desired shade. You can also use gel coloring”.
Regarding frosting creaminess, adjust yourself, but it takes very little! (Here you’ll find other frostings)
Once the frosting is ready, put it inside a piping bag with a star nozzle and let it rest in the fridge until the cupcakes are completely cooled. When the cakes are ready, decorate them with the mascarpone frosting, finish with sugar sprinkles and Befana sugar sprinkles.
Enjoy and happy celebration!If you enjoy cooking with me, I’ll see you for the next recipe 🙂 Don’t miss it!
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Storage
Storage
Storage
Befana Cupcakes
If the cupcakes are not consumed on the same day, store them in the fridge due to the frosting; take them out half an hour before serving.
