Blueberry Lemon Mini Cupcakes with Blueberry Mascarpone Frosting
Makes 48 mini cupcakes
Ingredients :-
Cupcakes:
2/3 cup ( 133grams) unsalted butter, room temperature;
1 cup ( 190grams) sugar;
1 teaspoon pure vanilla extract;
Grated zest from 1 lemon;
3 large eggs, room temperature;
1 3/4 cups ( 245grams) all-purpose flour;
1 1/2 teaspoons baking powder;
Pinch salt;
1/4 cup (60ml) yogurt or buttermilk
1 cup blueberries, fresh or frozen
Blueberry Mascarpone Frosting;
8 ounces (240grams) mascarpone or cream cheese;
1/2 cup (100grams) unsalted butter, room temperature;
1 cup confectioners' sugar;
3 1/2 ounces ( 50grams) pureed blueberries
Equipment:
Piping bag and tip
Prepare the cupcakes:-
Heat the oven to 180c and line a mini cupcakes pan with paper liners
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla extract and lemon zest until light and airy. Add the eggs, one at a time, beating thoroughly after each addition, until smooth.
In a separate bowl, sift together the flour and baking powder. Mix in the salt.
Add the flour mixture to the butter mixture gradually, alternating with the yogurt and beatng on low speed until smooth and light. Gently fold in the blueberries, taking care not to bruise or mash them, until they are evenly incorporated.
Fill the paper liners until three-quarters full and bake for about 15 mins, until the cupcakes rise and are stable. Transfer the cupcakes to a wire rack and let them cool to room temperature.
Prepare the frosting:
In the bowl of an electric mixer, beat the mascarpone cheese or cream cheese and butter until smooth. Mix in the confectioners' sugar and pureed blueberries until smooth. Transfer the frosting to a piping bag, pipe onto the cupcakes and serve.
** Blueberry Leomon Mini Cupcakes with blueberry mascarpone frosting may be refrigerated in an airtight container for up to 2 days.
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