Pink Cupcakes With Raspberries
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Easy cupcake recipe with the freshness of raspberries: a pink sweet treat for summer
02 July, 2012
ingredients
Eggs
1
Vegetable oil
80 ml
Sugar
130 g
Salt
1 pinch
Cream cheese
50 g, 60 % fat content
Buttermilk
220 ml
All purpose flour
250 g, all purpose
Baking powder
10 ml
Bicarbonate of soda
2,5 ml
Raspberries
75 g, defrosted if frozen, drained
Raspberries
75 g, defrosted if frozen, drained
Cream cheese
100 g, 60 % fat content
Icing sugar
15 ml
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.
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