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Raspberry Cupcakes Recipe from of 10-05-2020
THE raspberry cupcakes they are spectacular sweets, both for the sight and for the palate. The sweetness of the base merges divinely with the acidity of the cheese and the sourness of the raspberries crowns it all. If we assume that the frosting has a rosy color really suitable for a misyan recipe, I would say that I have made a complete picture of these delicious raspberry cupcakes!
I prepared them to celebrate the blog's birthday and they were a hit :) So here they are to celebrate Mother's Day.
How to make raspberry cupcakes
First of all, beat the egg well with the sugar, then add the oil and yogurt first, then the sifted flour and yeast.
Finally, when the mixture is well blended, gently add the raspberries, whole or in half.
Pour the mixture into greased and floured molds or cups, filling them 2/3 full, and cook for about 20 minutes at 180 ° C, in a preheated convection oven.
Once cooked, let them cool completely.
frost and refrigerate
Prepare the frosting: blend the raspberries and set them aside, then whip together the butter, sugar and philadelphia.
Also add the blended raspberries and mix, then put the mixture in a sac-à-poche with a star-shaped spout and decorate the cakes.
The raspberry cupcakes are ready, decorate them as you like with fresh raspberries and mint leaves and serve.