Mini Raspberry Cupcakes
- 100 g butter, softened
- 1/2 None lemon, juice and grated zest
- 100 g + 3 tbsp caster sugar
- 2 None eggs
- 100 g plain flour
- 5 g baking powder
- 150 g raspberries
- 1 tsp vanilla extract
- 150 g mascarpone
- 200 ml whipping cream, whipped until forming stiff peaks
- 75 g blueberries
- 75 g redcurrants
- None None YOU WILL ALSO NEED
- 24 None paper petits fours cases
- 24 None plastic pipettes, half the nozzle length cut off
- Preheat the oven to 400u0b0F. Line a 24 cup mini cupcake pan with paper liners. Cream the butter, lemon zest, 1/2 cup sugar and a pinch of salt. Beat in the eggs, 1 at a time. Mix the flour and baking powder together and gradually mix in, alternating with the lemon juice until incorporated. Distribute between the liners and press a raspberry into the center of each cupcake. Bake for 15-20 mins, until a skewer comes out clean. Allow to cool on a wire rack.
- Meanwhile, mix the vanilla extract, mascarpone (or whipped cream cheese, if using) and 2 tbsp sugar. Fold in the whipped cream. Spoon into a piping bag fitted with a star tip and pipe swirls on top of the cooled cupcakes. Decorate with blueberries and red currants.
- In a blender, puree the remaining raspberries with 1 tbsp sugar. Strain then drizzle over the cupcakes.
butter, lemon, eggs, flour, baking powder, raspberries, vanilla, mascarpone, whipping cream, blueberries, redcurrants, will, paper, pipettes
Taken from recipes-plus.com/api/v2.0/recipes/17987 (may not work)