Lemon muffin cupcakes with mascarpone frosting

Instructions

Prepare the muffin batter

1. Mix the flour, sugar and semolina in a bowl.
2. Add the baking powder, salt and vanilla sugar.
3. Rinse the lemon under hot water and grate the zest on a very fine grater.
4. Squeeze the lemon juice out of the lemon using a citrus press.
5. Mix the grated lemon zest in a bowl.
6. Add the buttermilk to the lemon juice and mix well.
7. Pour the vegetable oil into the mixture.
8. Beat the egg and add the dry ingredients, mixing well together.
9. A muffin tin with Line 8 paper cups and fill ¾ full with the batter.
10. Bake the lemon muffins at 220 degrees for approx. 15-20 minutes and leave to cool.

Prepare the mascarpone frosting

1. In a bowl, beat the mascarpone and cold whipped cream to a thick cream.
2. Stir in the icing sugar and lemon juice.
3. Fill the mascarpone frosting into a piping bag with a star nozzle.
4. Pipe the frosting onto the lemon muffins.
5. The lemon cupcakes garnish with grated lemon zest and serve chilled.