Prepare your pan(s) by lining cupcake tins with liners.

Note: If using only one pan, you'll have to bake in batches. Sometimes I bake 24 large cupcakes and place the remaining batter in a mini muffin pan to make about 18 small bite-sized cupcakes. Reduce the baking time if using a mini muffin pan.

In a medium bowl, whisk together the dry ingredients: flour, blue spirulina, butterfly pea flower powder, and salt. Set aside.

Using the large bowl of a stand mixer, add butter and sugar and mix using beater or paddle attachment for 4-5 minutes until light and fluffy, it will become pale in color.

Add in the eggs one at a time, mixing well to combine after each addition.

Note: this recipe does not use a leavening agent. Instead, the air incorporated into the eggs during mixing provides the lift.

Next, on low speed, alternate adding in the flour mixture and pouring the heavy cream into the batter, ending with adding the remaining flour mixture.

Add in vanilla extract and mix just until combined and the batter is smooth.

Fill the cupcake liners with the batter ¾ full using an ice cream scoop. Place the pan(s) in a COLD OVEN and set the oven to 325℉ / 165℃. Bake for 20-30 minutes or until a skewer inserted into the center comes out clean.

Note: Mine were done perfectly at 25 minutes, but each oven varies. If using an instant read thermometer to check doneness, it should read 205℉ / 96℃.

Place the cupcake pan on a wire rack to cool for 10 minutes before removing them from the pan to cool fully on the wire rack. Frost when completely cooled.

In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone and heavy cream, and mix until well combined, about 30 seconds. Scrape the sides of the bowl as needed. Cold ingredients will whip better together.

Add vanilla extract and powdered sugar to the mixture and turn it on high speed until well combined and the cream starts to whip (thicken), about 1-2 minutes. You should see a change in consistency from smooth and creamy to a texture that is very sturdy in structure & hold its shape well. Stop mixing when medium to stiff peaks form.