Lemon Blueberry Cupcakes

I had a jar of lemon curd to use up so I made up this recipe. Makes 20
100g Self raising flour
100g caster sugar
2 large eggs
100g butter
250g lemon curd
150g blueberries
200g mascarpone
Preheat oven 180C
Cream the butter and sugar together until light and smooth. Alternatively sift the flour and crack the egg in to the mixture and beat until smooth. Stir 100g lemon curd in to the mixture and 100g of the blueberries. You need to make sure you have 40 blueberries left to decorate the cakes. . Spoon the mixture in to cake cases and bake for about 15 minutes and golden brown.. While the cakes are cooling, mix together the mascarpone and the rest of the lemon curd. You want it to be marlbed so you can still see a swirl of lemon curd. Spread or pipe the mascarpone on to the cakes and put two blueberries on top of each one.

Raspberry Lemonade Cordial

I got this recipe from a the Sainsbury's magazine. It tastes divine - so summery and the colour is perfect pink. it makes about 500ml.

200g caster sugar
Juice of 3-4 and finely pared peel of 2 unwaxed lemons ( about 175ml juice)
150g raspberries
2 tbsp sifted icing sugar

Puter the caster sugar in a pan with 200ml water and the lemon peel. Stir over a low heat until the sugar has dissolved, then bring to the boil and boil vigourously for 2 minutes without stirring. Set aside to cool. Mix in the lemon jjuice and strain in to a large bottle or jug. Whiz the raspberries with the icing sugar in a blender and strain in to the lemon mixture, discarding the seeds. Stir together and chill. To serve, dilute to taste with chilled still or sparkling water.