cake kind a girl, in spring I crave fresher and lighter desserts. More fruity, zesty
and lighter in texture.
such a versatile fruit. Not only are they great in all kind of dessert and
treats, such as lemon curd, cakes or cookies, they also goes well in many savory dishes. They are truly a must for marinating fish or seafood, or for
making delicious vinaigrette for salads.
everything lemony. Everything I bake ends up with a hint of lemon. Anything I
drink should contain at least one slice of lemon. You get where I am going : )
Raspberries and lemons are so perfect when paired together
and for me it is definitely a spring combination. So when couple of weeks ago I
hand this lemon craving, I immediately knew I wanted to bake lemon cupcakes.
Usually I do not do any frosting, but since I already had some raspberries and
mascarpone in my fridge, I decided to whip up some.
raspberry mascarpone frosting – they are perfect to enjoy with your cuppa any
Cupcakes with Raspberry Mascarpone Frosting
cupcake tins. Set aside.
powder and salt. Set aside.
sugar, with an electric mixer cream together until light and fluffy.
until just combined, scraping sides of the bowl in between as needed.
milk. Whisk for 30 seconds.
zest. Whisk until just combined. Do not over-whisk it.
cupcake liners. Bake for 18-20 minutes or until when inserting toothpick in the
middle of the cupcake, it comes out clean. Cool completely before frosting.
add mascarpone cheese, icing sugar and vanilla extract. On medium speed, whisk
together until smooth. Than with the spatula fold in pureed raspberries.
over cooled lemon cupcakes. Top with extra raspberries if desired. Enjoy!