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.

Red and Blue Muffins

I adapted these from a blueberry muffin recipe, they have bran in so you can pretend they're healthy!

75g butter
200g plain flour
75g wheatgerm
1/2 teaspoon Bicarbonate of soda
2 teaspoons baking powder
75g caster sugar
100g yoghurt
100ml semiskimmed milk
1 large egg
100g blueberries
100g cranberries
2 tbsp maple syrup

Melt the butter and leave to cool. Preheat oven to 200 C.
Combine all the dry ingredients in a bowl and in a measuring jug beat together the yoghurt, milk, egg and melted butter. Cook the cranberries over a low heat with the maple syrup for 10 minutes or until the cranberries start to go a little soft. Using a wodden spoon, pour the wit ingredients in to the dry and mix gently to combine. Don't worry about lumps, the important thing with muffins is that the mixture isn't over worked. Fold in the cranberries and maple syrup, and the blue berries. You can add orange zest here as well. The mixture should be quite sloppy, loosen with a little milk of orange juice if it is too claggy. Spooon in to muffin cases, overfilling more than for fairy cakes so they puff up over the top of the cake case.Sprinkle with a little of a mixture of caster sugar and wheatgerm in desired. Bake for 15-20mins until golden.