I had been wanting to try these cupcakes from Sweet for a while now, so a throwback it is! They looked deceptively simple and stunning but the result was a little underwhelming. I guess I was expecting a cupcake while this baked up as more of a muffin. Oh well. Rather than dessert, I’d recommend making this for a brunch. You’d be very popular.
The first part of the recipe is to make a lemon curd – this is basically a lemon custard that is cooked on the stovetop and has butter stirred through it at the end. It was zingy and delicious.
The cupcake itself was pretty standard. Cream butter and sugar with lemon zest, add eggs and sour cream, your dry ingredients and stir through some raspberries before portioning into cupcake liners and baking.
The mascarpone icing was amazing and simple – just a mixture of mascarpone and the prepared lemon curd. It totally makes this recipe what it is and is a simple thing to throw together if you need a quick icing.
Don’t get me wrong, I loved these, but I would just call them a muffin rather than a cupcake. It would probably make a nice quick bread as well. Just don’t go in expecting a cupcake.