Raspberry Cupcakes

Raspberries are one of my favorite kinds of fruit. They are so sweet, and sour at the same time. When raspberries are ripe, the are amazing. So much flavor in it. And they almost melt on your tongue.

Cupcakes are originally from england, dated two centuries ago the cupcakes were consumed when tea was served. That’s why the cupcake are in the shape of a tea cup. To this day they are still popular, not only in England, but in the whole world.

When you combine this two you will get an amazing something to eat. So thats why today i’am making raspberry cupcakes. these are for 12 cupcakes.


You will need:

  • 175 grams of sugar
  • 75 grams of butter (unsalted)
  • 1 egg (room temprature)
  • 8 grams of vanilla sugar
  • 200 grams of flower
  • 2 teaspoons baking powder
  • 5 tablespoons of milk
  • 1 portion buttercreme
  • 150 grams raspberries
  • Some raspberries for decoration

How to make the cupcakes:

Mix the butter and sugar in a bowl until nice and fluffy. Add one egg and mix until your butter, sugar and egg are smoothly mixed. Add the raspberrypurée (the picture is how it supposed to look like)  to the mixture and mix everything until the mixture is well blended.

DSCN3815

In a separate bowl, sieve the flour, baking powder and vanilla sugar and give it al little mix. Go back to your buttermixture, now add the milk and alternate with the flour mixture. Keep mixing until you get a fluffy batter.

Now the batter is ready. Devide it among 12 cupcakes holders, or your cupcake form. Bake the cupcakes 18 minutes on 180 degrees, or gas mark 4.

When baked, let the cupcakes cool down. Meanwhile make the buttercrème.

When the cupcakes are fully cooled down. Spray the buttercream on top of the cupcake and finish it off with a raspberry.

For the buttercream you will need:

  • 200 grams of butter (unsalted)
  • 200 grams of icing sugar
  • 16 tablespoons of milk
  • 45 grams of flour
  • 8 grams of vanilla sugar

How to make the buttercream:

Sieve the flour, and put it with the milk in a saucepan. Keep beating it. When it starts to cook, turn down the heat. The mixture will be thick enough after 5 minutes. When you put a toothpick in the mixture and if it continues to stand up, the mixture is thick enough. Now put it in a bowl and put it in the freezer until room temprature.

While the mixture is cooling down, beat the butter and icing sugar nice and fluffy. Then add the vanilla sugar. When the flour mixture is on room temprature add it to the butter mixture. Beat it for 5 minutes and put it back in the freezer. When you ready you can use it.

This how to make my favourite cupcake, i hope you enjoy it!

DSCN3822

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