for the base:
100 g of flour
100 g of sugar
100 g of 100% vegetable cream
2 medium eggs
4 g of baking powder
a teaspoon of Bourbon vanilla powder
for the cream:
2 FREDDI Dolcetto Cherry snacks
250 g of lactose-free mascarpone
1 tablespoon icing sugar (set yourself to your personal taste)
1 drop of red food coloring (just because they are fussy and I liked to reproduce more or less the same colors of the package)
2 tablespoons of rice milk
Whisk the eggs well with the sugar until they are almost bleached.
Add the well sifted flour and baking powder, better passed 2/3 times so that the cake does not swell too much on the surface.
Add the vegetable cream and vanilla.
Fill the cups for 2/3 of the height and bake in a preheated oven at 180 degrees for about 15 minutes (each oven is on its own so always test with the toothpick that must come out dry when they are ready).
Prepare the cream by putting the Freddi Dolcetto Cherry snacks in the food processor making them like a pomade, if you see that it remains too dry, add 2 tablespoons of rice milk.
Separate the lactose-free mascarpone with a tablespoon of icing sugar and a drop of dye.
Add the chopped snacks to the mascarpone cream until they are well blended and fill the pastry bag.
Decorate your cupcakes to taste!