Step #1
Place the cake mix, lemon zest, water, and oil into a bowl and mix to a smooth batter, beating for 1-2 minutes. Add the blueberries and mix until evenly dispersed.
Step #2
Line a standard 12 hole muffin tray tin with muffins cases. Divide the mixture between 12 muffin cases.
Step #3
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch. Allow to cool completely before decorating.
Step #4
Mix the lemon curd with the mascarpone cheese until well mixed. Cut out a circle from the middle of each cupcake.
Step #5
Place a teaspoon of the topping in the middle of the cake. Split the circle in half and place on top of the topping like butterfly wings.
Step #6
Place 2-3 blueberries between the butterfly wings as per illustration. Dust with icing sugar.
