La mia rivisitazione della Torta al Limone di Ravello

Lemon Cupcakes with mascarpone & blueberry cream...

Ingredients:

For the Lemon Sponge

100 gr burro morbido

100 gr farina tipo 00 setacciata

100 gr zucchero superfino

 Buccia grattugiata di  un limone biologico

2 cucchiaini di succo di limone

2 uova

1 bustina di lievito per dolci vanigliato

For the Frosting

75 gr di mascarpone fresco

175 gr di zucchero a velo setacciato

2 cucchiaini di succo di mirtillo

Mirtilli freschi per decorare

Method

Preheat the oven to 180°

In a mixing bowl cream the butter and the sugar until they are light and fluffy

Add the lemon zest

Add the eggs gradually one by one 

Carefully add the flour and baking powder

Fill the paper cupcakes with about 1 and half tablespoons of mixture

Bake in the oven for 10 - 20 minutes

check if they are ready by inserting a wooden stick into, if comes out dry the cup is done

Leave the muffins to cool on a wire rack

For the icing

Cream the mascarpone until it's light and fluffy

Sift the icing sugar and add it very gradually to the mascarpone

Mix in lemon zest and blueberry juice

Decorate with blueberry and ginger icing sugar

Sono meravigliosi con una tazza di tè verde freddo allo zenzero e scorze di limone!!