How to make
In a large bowl, beat the eggs and 2.8 oz (80 g) of the sugar with a mixer, until a thick cream is obtained. In another bowl, mix the baking powder, flour and ground almonds.
Stirring gently with a wooden spoon, add the dry mixture in portions to the egg cream.
Melt the butter, wait for it to cool and pour it in a thin stream into the cake mixture. Fill 2/3 of the muffin molds with the mixture.
Bake the cupcakes at 360°F (180°C) in a preheated oven with a fan for about 15-20 minutes.
Put the fresh blueberries in a pot, add 6 tbsp. of water and the remaining of sugar. Boil the jam for 10 minutes, cool it and puree, until a smooth mixture is obtained.
Beat the mascarpone with the powdered sugar for a few minutes. Add the pureed blueberries.
Homogenize the cream and decorate the cupcakes with a piping bag!
