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Beat the mascarpone & sugar until fluffy.
Introduce the eggs & beat again until fluffy. (Use a hand mixer, it’s easier)
Add the room temperature butter & whisk again until incorporated.
Sieve & add the flour (fold it in)
Add lemon zest , lemon juice, vanilla, baking powder (mix to combine, don’t over mix)
Wash & dry the blueberries. Toss them in a tbsp of flour. They should be fully coated. Add them to the mixture & fold it in.
Line your muffin tray & pour the mixture almost to the top & gently tap to eliminate air bubbles.
Preheat oven whilst you’re doing the cake batter. Temperature : 190•C
Place the tray in the middle rack of your oven in the center & bake for 17-20 minutes or until a toothpick comes out clean.
(check after 15 minutes)
Whip some double cream with sugar or sweetener then add & mix to combine the rest of the ingredients as mentioned above.
Mix everything, cover it with clingfilm & refrigerate for 30 minutes if it’s too loose.
Frost your cupcakes
Decorate with lime & lemon slices , blueberries, mint leaves & lime zest (as shown in the video)