Raspberry Cupcakes with Pink Frosting

0
Average: 0 (0 votes)
(0 votes)
Raspberry Cupcakes with Pink Frosting
share Share
print
bookmark_border Copy URL
Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
12
Ingredients
24 small Baking cups
For the cupcakes
75 grams Raspberries
1 medium egg
80 milliliters vegetable oil
130 grams sugar
1 pinch salt
50 grams Double cream cheese (60-75% fat)
220 milliliters Buttermilk
250 grams Pastry flour
2 tsps Baking powder
½ tsp baking soda
For the frosting
150 grams butter
100 grams powdered sugar
250 grams cream cheese
2 Tbsps Rose syrup (or substitute raspberry syrup)
1 tsp Rose water
colorful Sugar pearls (for decorating)
How healthy are the main ingredients?
cream cheesesugarRaspberryeggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Place the paper liners into the wells of the muffin tin.

For the cupcakes, rinse the raspberries and drain on paper towels. Mix the egg with the vegetable oil, sugar, a pinch of salt, cream cheese and the buttermilk. Mix the flour with the baking powder and baking soda in a bowl. Mix the buttermilk mixture quickly into the flour mixture until just moist. Fill the paper liners halfway with the batter. Place 1-2 raspberries on top of each cupcake. Pour the remaining batter on top and bake the cupcakes in the preheated oven, on the middle rack, for about 25 minutes (until a toothpick inserted into the middle comes out clean). Carefully remove the cupcakes from the tin and let cool on a wire rack.

2.

For the frosting, stir the butter with the powdered sugar until creamy white. Stir in the cream cheese, the rose syrup and rose water. Place the mixture into a piping bag with a flower tip, and pipe generously onto the cupcakes. Serve sprinkled with sugar pearls.

Tags