Dessert: Citrus Cupcakes with Mascarpone Frosting

These sweet and tangy cakes hold a surprise inside — a little pocket of luscious, silky curd.

This recipe includes superfoods such as:

Lemon

Health benefits of Citrus Cupcakes with Mascarpone Frosting

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 1/4 c. cake flour (not self-rising)
1 1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1/2 c. lemon juice
1/4 c. lime juice
5 large eggs
2 large egg whites
1/2 tsp. cream of tartar

Instructions

Preheat oven to 350 degrees F. Arrange cupcake liners in three 12-cup muffin pans.
For cake: In large bowl, whisk together flour, 1 cup granulated sugar, baking powder, baking soda, and salt. Add oil, 5 egg yolks, lemon juice, lime juice; whisk until well combined.
In another large bowl, with mixer on medium-high speed, beat 7 egg whites until foamy. Add cream of tartar; beat until soft peaks form. With mixer running, gradually sprinkle in remaining 1/2 cup granulated sugar. Beat white until stiff peaks form. With rubber spatula, stir in 1/3 of beaten egg whites; gently fold in remaining beaten egg whites.
Scoop scant 1/4 cup of batter into each muffin-pan cup. Bake 12 to 15 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely.
For frosting: In large bowl, with mixer on med. speed, beat mascarpone and heavy cream until combined. Gradually beat in confectioners' sugar, scraping down side of bowl occasionally. Increase speed to medium-high; beat in vanilla until medium peaks form. Refrigerate until ready to use.
Fill piping bag with curd; snip tip off of bag. To fill cupcakes, insert tip of piping bag into top of cooled cupcakes. Squeeze about 2 teaspoon curd into center. Repeat with remaining cupcakes.
Spread frosting on cupcakes. In shallow dish, place sanding sugar. Roll edges of each cupcake in sugar. Decorate tops with jelly beans. Decorated cupcakes can be refrigerated up to 2 days (allow to come to room temperature before serving).

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