Whipped Topping Berry Muffin
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
- For the cupcakes
- 1 small egg
- ⅛ cup sunflower oil
- ⅓ cup Ricotta cheese
- ¾ cup frozen Raspberries
- 1 cup all-purpose flour
- 1 tsp Baking powder
- ¼ cup sugar
- 1 pinch salt
- For the topping
- ¼ cup Greek yogurt (drained)
- ⅛ cup unsalted butter
- 1 cup powdered sugar
- 1 Tbsp Raspberry jam
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Mix together the egg and oil in a mixing bowl until blended. Stir in the ricotta.
3.
Sift in the flour and baking powder and stir into the mixture with the sugar and salt until just combined. Gently stir in the raspberries.
4.
Spoon into the 6 muffin cases and bake for about 20 minutes until risen and golden. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
For the topping: whisk together the yoghurt and butter until smooth. Whisk in the icing sugar until smooth, then roughly fold in the jam to give a marbled effect. Chill for 30 minutes.
6.
Spoon into a piping bag and pipe on top of the cakes. Chill until ready to serve.
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