These cupcakes are inspired by the scents and flavours of Elemis’ iconic pro-collagen cleansing balm. Filled with rich lemon curd and topped with a sweet mascarpone mixture, they're beautifully decorated with fresh fruits and edible flowers. Perfect for any occasion.
1: Preheat the oven to 180C/160C fan/gas 4.
2: Line a cupcake tin with 12 cupcake cases.
3: Beat the butter and sugar together with an electric hand whisk or stand mixer for 5-10 minutes until very light, pale and creamy.
4: Add the vanilla extract and beat in the eggs, beating well after each addition.
5: Sift in the flour in batches, folding in until thoroughly combined.
6: Spoon the mixture into the cupcake cases.
7: Bake for 15-20 minutes or until the cakes have risen, are lightly golden brown, and a skewer comes out clean.
8: Remove the cupcakes from the tin and let them cool fully on a cooling rack.
9: Cut out and remove the ‘core’ of each cupcake using a knife.
10: Spoon the lemon curd into the hole in each cupcake and return the cut-out pieces on top of the curd.
11: To make the sweetened mascarpone, place the mascarpone and rose extract in a bowl and sift over the icing sugar.
12: Whip the mascarpone until soft and creamy, adding some milk or lemon juice if necessary.
13: Divide the mascarpone mixture on top of each cupcake and spread it with a small palette knife.
14: Decorate with fresh fruit, rose petals, mint or rosemary sprigs, and platinum pearls.
