Raspberry cupcakes

Raspberry cupcakes

20 Min. Active
40 Min. Total
375 kcal per piece
Nutritional value / piece: 375 kcal, Fat: 26 g, Carbohydrate: 31 g, Protein: 4 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Fork
  • Knife
  • Measuring cup
  • Mixer
  • Muffin tin
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Piping bag with a serrated nozzle
  • Kitchen scales
  • Cooking spoon (wooden)
  • Muffin paper cases

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

1 vanilla pod
125 g butter, soft
150 g sugar
2 pinches salt
2 eggs
1 dl milk
180 g white flour
1 tsp baking powder

Raspberry frosting

125 g butter
80 g icing sugar
1 tbsp Raspberry powder
50 g raspberries
200 g double cream cheese (e.g. Philadelphia)

Frosting

20 g raspberries
2 tbsp coconut flakes

How it's done

The kids can help at the marked areas .

Dough

1 vanilla pod
125 g butter, soft
150 g sugar
2 pinches salt
2 eggs
1 dl milk
180 g white flour
1 tsp baking powder

Cut the vanilla pod in half lengthwise, scrape out the seeds. Place the butter in a bowl and beat in the sugar and salt with the vanilla seeds. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Combine the flour and baking powder, stir into the mixture. Place muffin cases in the muffin tin. Divide the batter into them.

Bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.

Raspberry frosting

125 g butter
80 g icing sugar
1 tbsp Raspberry powder
50 g raspberries
200 g double cream cheese (e.g. Philadelphia)

Cut the butter into pieces, place in a bowl with sugar and raspberry powder and, using the whisk attachment on a mixer, beat for approx. 2 mins. until light and fluffy. Crush the raspberries with a fork, stir into the mixture with the cream cheese and beat until smooth.

Frosting

20 g raspberries
2 tbsp coconut flakes

Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle with the raspberries and coconut flakes.

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