Cupcakes with Mascarpone Frosting

Split the vanilla pod lengthways and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.

Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.

Place paper cases in a muffin tin — if you don't have a tin, use double cases so they hold their shape.

Divide the batter between the cases and bake at 180 °C in the middle of the oven for 15–20 minutes. Let them cool on a wire rack.

Beat the cream, mascarpone, icing sugar, and vanilla seeds together in a mixer on low speed for about a minute, then increase to medium-high and whip for 3–4 minutes until the cream is light and soft. Don't overwhip or it will split.

Divide the frosting into 3 smaller bowls and stir a few drops of food colouring into each until you get the colour you want. Spoon into piping bags and pipe onto the cooled cupcakes. For a marbled effect, put two colours into the same piping bag — they'll swirl together beautifully as you pipe.