Method

• 1.
  To make the cupcakes, preheat oven to 180°C/160°C fan-forced. Line a standard muffin tin with 12 paper liners. Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with a lemon piece and set aside.
• 2.
  Add butter, sugar and cream-soda extract to a stand mixer fitted with the paddle attachment. (Alternatively, do this in a large bowl with a handheld mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn speed to medium and add eggs, one at a time, making sure each is completely incorporated before adding the next. Scrape the bowl. Then, with speed on medium-low, add mascarpone, flour, baking powder and 1/4 tsp fine sea salt, and mix to combine. Increase speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide batter among liners, so they are about two-thirds full.
• 3.
  Press two stuffed raspberries, hole-sides up, into the centre of a cupcake so they’re submerged halfway in the batter. Repeat with the remaining berries and cupcakes. Bake for 30 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes, then carefully transfer cupcakes to a wire rack to cool completely.
• 4.
  Once cupcakes are cool, make the toppings. Using a small food processor or blender, blitz raspberries into a smooth puree. (Alternatively, mash them very thoroughly with a fork.) Set aside. For the frosting, add mascarpone, cream, sugar and cream-soda extract to a stand mixer fitted with the whisk attachment.
• 5.
  Start the mixer on low, then gradually increase speed to medium-high and whisk for about 1 1/2 minutes, or until soft to medium peaks form. You don’t want it to be runny at all. (Alternatively, do this in a bowl with a handheld mixer.) Add blitzed raspberries, stirring just 3 or 4 times and no more, so that frosting is streaky with red bits throughout.
• 6.
  Fit a piping bag with a star-shaped piping tip (about 30mm wide) if you have one. (Alternatively, snip a hole in a piping bag or in the corner of a zip-lock bag.) Place bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer mascarpone cream to the bag. Pipe tall swirls of cream on top of cupcakes. Just before serving, sprinkle with meringue and, if using, popping candy.