Cupcakes with Oreo Cream

Split the vanilla pod lengthwise 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 one, double up the cases so they hold their shape.

Drop one Oreo cookie into the bottom of each case, then divide the batter evenly between them.

Bake in the middle of the oven at 180 °C for 15–20 minutes. Let them cool completely.

Whip 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'll split.

Crush the Oreo cookies and fold the crumbs into the cream. Spoon the cream into a piping bag and pipe it onto the cooled cupcakes. Scatter a little extra crushed Oreo on top to finish.