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.

Mascarpone Lemon Mousse

This is very light and fluffy, I try to have a standby pot of mascarpone in the fridge. It is very quick and easy.
8oz/250g Mascarpone cheese
1/3 cup caster sugar + 1/8 cup caster sugar for the egg whites
2 lemons
2 eggs, separated
serves 4


1. Beat the egg yolks with the sugar until pale.
2. Beat in the mascarpone cheese, the lemon juice and the lemon zest from one of the lemons until smooth.
3. In a clean bowl, with a clean whisk, whip the egg whites until soft peaks form.
4. Add the 1/8 cup of sugar into the whites and continue beating until stiff peaks form.
5. Gently fold the whites into the mascarpone/lemon mixture until no streaks remain.
6. Divide among 4 ramekins and refrigerate at least 3 hours or overnight.

Night and Day Cupcakes

I didn't have any icing sugar, so I had to improvise...luckily I had some mascarpone and white chocolate, and it all turned out fine....

6oz Butter/marg
6oz sugar
3 eggs
6oz self raising flour
50g dark chocolate
vanilla essence

100g white chocolate
250g marscarpone
100g/ml yoghurt

decorations ( I had some cute chocolates from a christmas hamper, minstrels or choclate buttons would look great too)

1. Cream together the butter and sugar
2. Add the eggs and sieved flours alternately , mixing in between, then add the vanilla essence.
3. put the half the mixture in to cake cases in cupcake tines, half filling each case...
4. Melt the chocolate, and mix with the remaining mixture
5. Top the cake cases with the chocolate mixture, making sure no vanilla mixture is peeping through
6. Bake at 180C for 15 mins or until a knife comes away clean when put in the middle of the cake
7. Leave to cool.
8. To make the icing, mix the mascarpone with a little yoghurt to loosen, then melt the white chocolate and stir in quickly and beat with a whisk until soft. it might become a little grainy, but this should smooth out when put on the cupcake.
9. put on the cupcake with a palette knife, keep dipping the knife in boiling water to keep the application smooth.
10. Decorate according to your whim ;-)