These cupcakes are straight out of a LOLA cupcake book. They were deliciously fruity and topped with a frosting that was light and smooth but not too rich or sweet, unlike traditional buttercream!
125g self-raising flour
125g ground almonds
1 teaspoon baking powder
grated zest of half a lemon
70g creme fraiche
100g finely chopped mango
Before you do anything, preheat your oven to 180 degrees and line a 12 hole muffin tin with cupcake cases. Combine the flour, baking powder and ground almonds in a bowl. In a separate bowl, or stand mixer, beat the butter and sugar until pale and fluffy. Add the lemon zest and eggs one at a time, beating well following each addition. Once incorporated, beat in the flour and creme fraiche. Fold in the chopped mango and divide the batter between the cupcake cases. Pop in the oven for twenty to twenty five minutes, until well risen and golden brown on top.
Whilst the cupcakes are cooling, you can begin the frosting:
200g caster sugar
Put the berries and caster sugar into a heavy bottom saucepan and bring to a simmer over a medium heat. Let the mix simmer until thick, it will take about twenty minutes. Once thick, take of the heat and allow to cool.
Once cool, blitz in a food processor and sieve to remove pips. This can then be mixed into the mascarpone and left to refrigerate for about thirty minutes, until firm. Then pipe onto the cooled cupcakes and top with leftover berries.
These cupcakes make a great summery treat ready for picnics in the park, bbqs in the garden, or wherever the sun may take you!!