Raspberry cupcakes with pink cream and chocolate hearts
6 servings
35 minutes
Raspberry cupcakes with pink cream and chocolate hearts are the embodiment of tenderness and romance in a dessert. They hail from American cuisine, where cupcakes have long been a symbol of cozy home treats. This recipe is based on a combination of airy dough with a bright raspberry flavor, highlighted by the light tartness of fresh berries. The pink cream adds softness to the sweetness, while the chocolate hearts provide an exquisite finishing touch. This is the perfect dessert for special occasions—be it Valentine's Day, a bachelorette party, or just a moment when you want to treat yourself to something beautiful. Cupcakes not only please the eye with their delicate color but also offer a harmony of flavors that combines fruity freshness, creamy lightness, and chocolate delight.
1
In a blender, puree half of the raspberries. Cut the remaining raspberries into small pieces.
- Raspberry: 340 g
- Raspberry: 340 g
2
Preheat the oven to 180 degrees. Take 2 muffin trays with 12 cups each and place a paper cup in each hole.
3
In a bowl, mix both flours, baking powder, and salt. In another bowl, mix milk and vanilla.
- Wheat flour: 2.5 glasss
- Coarse-ground flour: 2 glasss
- Baking powder (raising agent): 2.5 teaspoons
- Salt: 1.3 teaspoon
- Milk: 1.3 glass
- Vanilla extract: 1 tablespoon
4
Using a mixer, beat the softened butter in a bowl until light for about 3 minutes. Gradually add sugar and beat for another 3 minutes. Add the eggs one at a time and beat until smooth.
- Butter: 18 tablespoons
- Sugar: 2.3 glasss
- Chicken egg: 6 pieces
5
Gradually add flour and then milk, beating on low speed.
- Wheat flour: 2.5 glasss
- Coarse-ground flour: 2 glasss
- Milk: 1.3 glass
6
Add raspberry puree and pieces of raspberry and gently mix. Then add a few drops of coloring to achieve your desired color.
- Raspberry: 340 g
- Raspberry: 340 g
- Red food colouring: to taste
7
Fill the molds three-quarters full and bake in the oven until done, about 20 minutes, checking with a toothpick.
8
Cool in the mold for 15 minutes and transfer to a plate.
9
Decorate with pink cream and chocolate hearts.
