Lemon and Raspberry Cupcakes

The difference between a cupcake that stands the rest of time and one that vanished into obscurity is, we think, all to do with the icing. The actual cake has to be light, tender and moist, of course, but the icing has to be sensational. Is it not the reason, secretly, why some people choose cupcakes in the first place? Here, the simple trick of whipping the lemon curd into the mascarpone works an absolute treat. Making your own lemon curd is satisfying and delicious, but feel feee to shortcut and buy some ready made, if you like. Since discovering a ‘seriously zesty’ own-brand supermarket version, Helen admits that her rate of production on the homemade lemon curd front has rather reduced.

Unbalanced

% Daily Values based on a 2,000 calorie diet