Raspberry Cupcakes
10 servings
45 minutes
Raspberry cupcakes are delicate mini cakes inspired by European culinary traditions. Their velvety texture is created by butter and flour, while the berry filling adds freshness and a slight tartness. The raspberry melts inside the batter, creating a juicy contrast with the airy mascarpone cream. This dessert is the perfect combination of softness and rich flavor, and its exquisite appearance makes it a favorite on festive tables. Topped with cream and fresh berries, cupcakes bring joy and delight in every bite. They pair wonderfully with a cup of aromatic coffee or tea and make an elegant gift for loved ones. A refined treat for those who appreciate sophistication and harmony of flavors.
1
Beat sugar with 115 g of butter.
- Sugar: 120 g
- Butter: 225 g
2
Add the eggs and whip everything again.
- Chicken egg: 2 pieces
3
Sift the flour and add it to the dry ingredients.
- Wheat flour: 160 g
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.5 teaspoon
4
Add 1/3 of the obtained mixture to the dough and mix.
5
Then add half of the milk and whip again.
- Milk: 60 ml
6
Then again flour — milk — flour, mixing well each time.
- Wheat flour: 160 g
- Milk: 60 ml
7
Fill the molds with dough halfway.
8
Place one berry in each portion, in my case I used raspberry, and bake in a preheated oven at 180 degrees for 25 minutes.
- Fresh berries: to taste
9
Let it cool.
10
For the frosting, whip 110 g of butter, add mascarpone, and whip again.
- Butter: 225 g
- Mascarpone cheese: 200 g
11
Add powdered sugar and a bit of heavy cream - the frosting should not become liquid!
- Icing sugar: to taste
- Heavy cream 35% fat: to taste
12
Whip the mixture well and add a drop of dye if desired.
13
Decorate the cupcakes with cream.
