Blueberry and Vanilla Iced Cupcakes

cook 10 mins
  • 12 shop-bought vanilla cupcakes
  • 100 g (3 1/2 oz) blueberries
  • purple sugar sprinkles, to decorate (optional)
  • 75 g (3 oz) unsalted butter, softened
  • 100 g (3 1/2 oz) icing sugar, sifted
  • 200 g (7 oz) mascarpone cheese
  • 1 teaspoon finely grated lemon rind
  • seeds scraped from 1 vanilla pod or 1 teaspoon vanilla bean paste
  • To make the icing, place the butter and icing sugar in a bowl and beat together with a hand-held electric whisk until light and fluffy. Add the mascarpone, lemon rind and vanilla seeds or paste and beat until smooth, taking care not to over-beat as the mixture will split.
  • Spoon the icing into a piping bag fitted with a star-shaped piping nozzle, then pipe over the cupcakes.
  • Decorate with the blueberries, then serve sprinkled with purple sugar sprinkles, if liked.
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