Citrus and Berry Cakes for Celebration
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
6
- For the cupcakes
- ¼ cup butter (scant)
- 1 small egg (lightly beaten)
- ⅜ cup plain Yogurt
- 1 small, unwaxed lemon (juice and finely grated zest)
- 1 cup all-purpose flour (heaped)
- ½ Tbsp Baking powder
- 0.333 cup sugar
- For the topping
- ⅔ cup Mascarpone
- ¼ cup plain Yogurt
- 1 Tbsp honey
- 1 cup Blueberries
- water
- ⅛ cup sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 6 muffin tins.
2.
Combine the butter, egg, yoghurt, lemon juice and zest in a mixing bowl.
3.
Sift in the flour, baking powder and sugar and stir until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together all the ingredients until thick and smooth. Chill until thick.
6.
Spread the topping on the cakes.
7.
Heat the bluberries, water and sugar in a pan over a medium heat until the sugar has dissolved. Bring to a boil, reduce the heat and simmer gently until the blueberries have softened, but are still whole. Set aside to cool completely.
8.
Spoon a few blueberries on top of each cake.
