Refreshing and very delicious raspberry cupcakes, with the best lemon cream. Perfect treat to make this summer.. Or maybe even for Easter?
For the cupcakes:
- 140g soft, unsalted butter
- 3/4 cup caster sugar
- 2 eggs
- 1 1/4 cup plain flour
- 1tsp baking powder
- 1/4 tsp bicarb. of soda
- 1/4 cup (heaped) greek yoghurt
- 1tsp vanilla paste or extract
- handful of raspberries
- zest of one lemon
For the cream:
- 500g mascarpone
- 300g lemoncurd
To make the cupcakes beat the butter with sugar until pale and fluffy, then add eggs and mix until
Add all remaining ingredients (apart from the fruit) and mix until combined. Line a muffin tray and divide the mixture between 12 cases. Sprinkle the fruit on top of each cupcake.
Bake in a pre-heated oven at 170C for about 25 minutes, until skewer inserted in the middle of each cupcake comes out clean. Take out the oven and leave to cool completely.
To make the cream beat mascarpone cheese and lemon curd until combined. Chill before piping if needed.
Pipe lemon cream on top of each cupcakes.