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Vanilla & raspberry cupcakes
Nutrition facts per serving:
- Energy in kcal about 375
- Fat about 26g
- Carbohydrates about 31g
- Protein about 4g
This is needed
This is needed
for 12 piece
Cake batter
- 150 g sugar
- 125 g butter, soft
- 1 vanilla pod, halved lengthwise, seeds scraped out
- 2 pinches salt
- 2 egg
- 180 g white flour
- 1 dl milk
- 1 tsp baking powder
Raspberry frosting
- 80 g icing sugar
- 125 g butter, cut into pieces
- 1 tbsp raspberry crumble, finely ground
- 200 g double cream cheese (e.g. Philadelphia)
- 50 g raspberries, crushed
- 20 g raspberries
- 2 tbsp coconut flakes
Tools
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- For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased
And that's how it's done
And that's how it's done
Cake batter
Place the butter in a bowl and stir in the sugar, vanilla seeds and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
Bake
For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
Raspberry frosting
Using the whisk on a hand mixer, beat the butter, sugar and raspberry powder for approx. 2 mins. until fluffy, stir in the cream cheese and raspberries and beat until smooth. 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.
