Pink Cupcakes With Raspberries

Pink Cupcakes With Raspberries

Pink Cupcakes With Raspberries

Easy cupcake recipe with the freshness of raspberries: a pink sweet treat for summer

July 2, 2012

Type of dish

Cuisine

Season & Occasion

serves for

8

total time

0 HR 45 MIN

ingredients

Eggs
1
Vegetable oil
80 ml
sugar
130 g
salt
1 pinch
cream cheese
50 g, 60 % fat content
Buttermilk
220 ml
Flour
250 g, all purpose
Baking powder
10 ml
Baking soda
2,5 ml
raspberry
75 g, defrosted if frozen, drained
raspberry
75 g, defrosted if frozen, drained
cream cheese
100 g, 60 % fat content
Icing sugar
15 ml
colored sugar strands
30 ml

Preparation

Dough
Heat the oven to 180°C (160°C fan) 375F, gas 5.
Place 24 paper baking cups in the muffin pan.
Beat the egg with the oil, sugar, salt, cream cheese and buttermilk.
Mix the flour with the baking powder and baking soda.
Beat the egg mixture into the flour quickly, until all the ingredients are moist.
Spoon half the dough into the paper cups until half full.
Place 1-2 raspberries on each.
Spoon the remaining dough on top.
Bake on the middle shelf for 13-15 minutes. (Test with a wooden toothpick. If it comes out clean, the cupcakes are done.)
Cool on a wire rack.

Topping
Purée the raspberries with a hand-held mixer.
Press the purée through a sieve.
Mix the raspberry purée with the cream cheese and sugar until smooth and spoon into a piping bag with a star-shaped nozzle.
Squeeze the raspberry cream onto the cupcakes and sprinkle with sugar strands.

Search Recipes

Tagliatelle With Zucchini, Peas And Basil Cream

Tagliatelle With Zucchini, Peas And Basil Cream

Next Recipe