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Lemon and raspberry cupcakes from Sweet (page 79) by Yotam Ottolenghi and Helen Goh

  • soured cream
  • lemons
  • mascarpone cheese
  • caster sugar
  • raspberries
  • eggs
  • plain flour
  • butter

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Notes about this recipe

  • TrishaCP on May 27, 2018

    The flavor of these cupcakes is great, both the cake and the icing. The icing came out a bit runny for me, maybe because it was quite a hot day to be baking, or maybe because I used jarred lemon curd instead of the book's recipe. Regardless, I will definitely be making these again!

  • Frogcake on March 21, 2018

    Fabulous cupcakes! These are OMG lusciously lemony. I used frozen wild blueberries in place of raspberries. Otherwise they come together very quickly as bwip notes. My guests couldn’t stop raving about them. Definitely a repeat.

  • bwhip on December 14, 2017

    Another excellent recipe from this outstanding cookbook. The lemon curd prep technique is quick and easy, and the frosting, which is made with the lemon curd and mascarpone, is wonderful with just the right amount of tang. The cupcakes turned out great. We'll definitely be making these again.

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