Mini Raspberry Cupcakes

Name: Mini Raspberry Cupcakes
Ingredients: 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

15 ingredients

3 steps

Ingredients

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

Directions

1

Preheat the oven to 400°F. 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.
2

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.
3

In a blender, puree the remaining raspberries with 1 tbsp sugar. Strain then drizzle over the cupcakes.