Raspberry Heart Cupcakes
Ingredients
- For the cupcakes
- 150 grams Raspberries
- 250 grams Pastry flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 100 grams sugar
- 80 milliliters vegetable oil
- 150 grams Whipped cream
- 120 grams Buttermilk
- For baking and decorating
- 12 Paper baking molds (or 1 muffin tin)
- 200 grams Whipped cream
- 150 grams Raspberries
- 1 Tbsp powdered sugar
- 1 thin layer Sponge cake base
Preparation steps
For the cupcakes, rinse the raspberries, pat dry and cut into small pieces. Toss the raspberries with the flour, baking powder and baking soda.
Whisk together the sugar, oil, cream, buttermilk and egg. Quickly stir the egg mixture into the flour mixture until just combined.
Fill the molds or a greased muffin tin with batter. Bake in an oven preheated to 180°C (approximately 350°F) for about 20 to 25 minutes. Remove and let cool.
To decorate, puree the raspberries and powdered sugar and pass through a sieve. Whip the cream and mix about 3/4 of the raspberry puree. From the cake layer, cut out 12 small hearts drizzle them with the remaining raspberry puree using a small piping bag.
Spread the whipped cream frosting on the cupcakes and top with a cake heart.
