Sift both flours through a sieve.

Beat the egg whites with powdered sugar until a fluffy and thick mixture forms - a little less than for meringue.

Add the flours and lemon juice to the egg whites.

Gently mix with a spoon.

Spoon the batter into the cupcake liners - I filled them almost completely - the cupcakes didn't rise significantly.

Bake at 170 degrees (fan-assisted) for approximately 20 minutes - until a dry skewer comes out clean.

After baking, cool the cupcakes.

Whip the cold heavy cream with powdered sugar.

Once it's slightly thick, add mascarpone one tablespoon at a time and continue to beat.

Beat the mixture for a few more minutes until the cream is thick.

Spread some raspberry jam on the cupcakes (if using), and then top with the mascarpone cream.

Finally, you can decorate the cupcakes with fruits.