Island Bakers

We finally found time to make this recipe found on Pinterest many months ago:

Lemon Blueberry Cupcakes

And they were worth the wait!  We followed the recipe exactly and with only a few notes (see below) we were happy with the results:

Things we asked ourselves while baking this recipe:


1. Why do you coat the blueberries in flour before adding to cupcake mixture:


Answer: Here 


2. What is mascarpone and why do we want to use it?


Answer: Here

Our notes from this recipe:


*The lemon curd portion of this recipe needs to be doubled.  The yield of 24-26 cupcakes requires more curd than prescribed and this resulted in a trip to the store in order to make more for the frosting.


*Our cupcakes required more baking than the suggested 20 minutes and we believe they should stay in until golden brown on top.


*These cupcake don't rise as much as expected, so fill the cupcake liners almost to the top.


Four hours after starting, we were left with twenty-two fabulous cupcakes that were divided at the end of the day to be enjoyed between numerous families and friends.


The kitchen was covered in sugar, the floor sticky and the Saturday Bakers?


Happy!


Until next month.