Raspberry cream cupcake - recipe no. 100

Name: Raspberry cream cupcake - recipe no. 100 - Demetra H.
Ingredients: Ingredients for cupcake preparation: 110 g butter; 110 g sugar; 1 vanilla sugar; 2 eggs (M); 110 g flour; 1/2 teaspoon baking powder. Ingredients for topping: 400 g fresh or thawed raspberries; 4 sheets of gelatin; 250 g mascarpone; 100 g powdered sugar; 1 vanilla sugar. Decoration: stars.

Dessert - Raspberry cream cupcake - recipe no. 100 by Demetra H. - Recipia

I make raspberry cream cupcakes quite often when I want something quick that doesn't require many dirty dishes or complicated techniques. I've noticed that many people confuse cupcakes with muffins, but cupcakes use the classic method of creaming butter with sugar, resulting in a different outcome. This recipe includes raspberry cream, which is not difficult to make, but it does require a little patience with the gelatin. Quick info Total time: about 1 hour and 30 minutes (including cooling) Preparation time: 20-25 minutes Baking time: 20 minutes Servings: 12 cupcakes Difficulty: easy to medium Recipe type: dessert, for coffee or snack Ingredients For the cupcake: 110 g butter (room temperature) 110 g sugar 1 packet vanilla sugar 2 eggs size M 110 g flour 1/2 teaspoon baking powder For the raspberry cream: 400 g raspberries (fresh or thawed) 4 sheets of gelatin 250 g mascarpone 100 g powdered sugar 1 packet vanilla sugar For decoration: Stars (sugar or other cake decorations) Preparation method 1. Preheat the oven to 180°C. Prepare a tray with 12 special paper cupcake liners. 2. In a bowl, beat the butter with the sugar and vanilla sugar until it becomes a light-colored cream. Don't rush this step; the final texture depends a lot on how well the butter is creamed. 3. Add the first egg, mix for one minute. Add the second egg and mix for another minute until well combined. 4. Incorporate the flour mixed with baking powder. Mix only until you no longer see traces of flour. The batter is quite thick. 5. Divide the batter evenly into the 12 paper liners in the tray. 6. Bake for 20 minutes. Check with a toothpick – if it comes out clean, they are done. Once baked, leave the oven door slightly open and the tray inside for another 10 minutes. Then, remove the cupcakes onto a rack and let them cool completely. 7. For the cream, soak the gelatin sheets in cold water according to the package instructions. 8. Crush the raspberries with a blender until they become puree. You can strain the puree through a sieve if you don't want seeds, but it's not mandatory. 9. In a bowl, mix the mascarpone with powdered sugar and vanilla sugar. Mix until it becomes a smooth cream. 10. Squeeze the soaked gelatin of water and melt it in a bain-marie or in the microwave (be careful not to boil). Mix the melted gelatin with 2 tablespoons of the mascarpone cream to bring the temperatures closer and prevent the cream from curdling. 11. Incorporate the gelatin mixture into the remaining mascarpone. Add the raspberry puree and mix well. 12. Place the cream in a piping bag with a star tip (or any tip you prefer) and decorate the completely cooled cupcakes. 13. Decorate with stars or other ornaments as desired. Refrigerate for at least one hour before serving. Why I make the recipe often These cupcakes are not complicated, but they look great and can be made without hard-to-find ingredients. They are good with coffee and can be adapted with other fruits. The cream holds up well in the fridge and doesn't become too firm from the gelatin. Tips and variations Tips 1. Use room temperature butter to achieve a fluffy cream at the beginning. 2. Do not overmix after adding the flour, to avoid a dense batter. 3. Cupcakes must be completely cooled before adding the cream. 4. Do not put the cream while the cupcakes are warm, otherwise, it will melt. Substitutions Raspberries can be replaced with strawberries, cherries, or other soft fruits. Mascarpone can be swapped for plain cream cheese, but the taste and texture will be slightly different. Variations You can replace the stars with fresh fruits for decoration, or even with white chocolate flakes. If you want a sweeter cream, adjust the powdered sugar to taste. If you don't have cupcake liners, use a muffin tray, but with baking paper. Serving ideas You can serve them directly from the fridge or at room temperature. They are suitable for coffee or at a small party. Frequently asked questions 1. Can I use frozen raspberries for the cream? Yes, just make sure they are completely thawed and well-drained before use. 2. Can I use gelatin granules instead of sheets? Yes, follow the instructions on the packet and use the equivalent of 4 sheets. Soak and melt before adding to the cream. 3. What do I do if I don't have a piping bag for decoration? You can use a simple plastic bag, cut at one corner. The cream can also be spread with a spatula. 4. Can the cupcakes be made a day in advance? Yes, but keep them in the fridge, ideally separate from the cream, and decorate just before serving if you want them to be as fresh as possible. 5. Can they be frozen? The cupcake base (without cream) can be frozen, but I do not recommend freezing the cream with gelatin and mascarpone. Nutritional values (estimated for 1 cupcake with cream, without decoration) Calories: approximately 220-250 kcal Carbohydrates: 23-25 g Proteins: 3-4 g Fats: 13-15 g The values are estimates for one serving from 12, with the mentioned ingredients. The cream and the amount of sugar can influence the final values. Storage and reheating Raspberry cream cupcakes are stored in the fridge, in a covered box. They stay fresh for 2-3 days. I do not recommend reheating – the cream with gelatin does not withstand high temperatures. The simple cupcake base can be kept at room temperature for up to 2 days, without cream. This recipe does not require complicated techniques and works well with any tart fruit, not just raspberries. I will make them again, especially when I crave a quick dessert with cool cream.

Raspberry cream cupcake - recipe no. 100

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