Lemon and Blueberry Cupcake Recipe

Method

1. In a bowl cream the butter until it becomes pale. Then add the sugar and continue to beat until it becomes light and fluffy.
2. Add the eggs individually, mixing well between each addition. Then add 5tbsp of the flour and mix before adding the yoghurt before throwing in the remaining flour.
3. Add the zest and lemon juice and fold in until just combined and then remove approx. 12tbsp of the mix, place in a bowl and set aside. In a separate b# the blueberries in 2tbsp of  flour and then fold into the cupcake mix.
4. Place some rice in the bottom of the tin. This will stop the bottom being soggy and help the cupcake be flat!
5. Using the reserved batter, place 1tbsp into each cupcake case. Then fill the cases with the remaining mix and bake at 160C for 20-22mins or until golden and a skewer comes out clean. Once baked, allow to cool fully.
6. Make the lemon and mascarpone Chantilly by adding the mascarpone, zest and icing sugar in a bowl and mixing to combine and slacken. Add the cream and whisk to medium peaks. Add the lemon curd and fold in so it becomes marbled through the cream and place into a piping bag (I used a 2D tip)
7. To make the coulis, use a stick blender to blitz the blueberries. Pass through a soft to remove the bits then combine with juice and sugar.
8. To assemble, use a knife to cut out a core from the centre, ensuring you do not go all the way down and then fill the hole with the lemon curd. Pipe on the Chantilly cream, add a drop of coulis and finish with some blueberries and a mint leaf. Job done!