Cupcakes, those diminutive sweet treats, make a perfect bite when you don't want to make a whole cake.

You will need:

Lamb Brand Plain Flour 2 cups

Lamb Brand White Granulated Sugar 2 cups, plus a pinch for whipping egg whites

Lamb Brand Baking Powder 2 tsp

Lamb Brand Polenta 1 cup

Lamb Brand Icing Sugar 1/2 cup

Lamb Brand Cooking Salt 1/2tsp

Mascarpone Cheese 16 ounces

Eggs 6, separated

Mixed Berries 4 cups (raspberry, blueberry, blackberry)

Butter 2 sticks, softened

Lemons 2, zested

Vanilla Extract 2 teaspoons

Milk 1/2 cup

All you have to do is:

1. Preheat oven to 180oC.

2. Line 2 cupcake pans with 12 paper muffin cups each. 

3. Sift together the flour and baking powder and stir in the polenta and salt.

4. In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. 

5. With the mixer running add the egg yolks, 1 at a time. 

6. Beat in the milk, vanilla, and lemon zest. 

7. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated.

8. In a clean, dry bowl whip the egg whites until soft peaks form. 

9. Add a pinch of sugar while the whites are mixing. 

10. Add half of the whites to the mixture and beat with the paddle. 

11. Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.

12. Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.

13. Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. 

14. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. 

15. Cool the cupcakes completely to room temperature before frosting.

16. Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined. 

17. Ice the cupcakes and decorate with the berries.