Raspberry Cupcakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g raspberries (frozen)
- 125 g suar
- 125 g butter
- 2 egg (s)
- 1 teaspoon baking soda
- 1 teaspoon, leveled baking powder
- 175 g flour
Print Recipe
Pin Recipe Instructions
- Puree 300 g raspberries and bring to the boil with about 2 tablespoons of sugar until it is smooth. Then chill the whole thing.
- Mix the butter and sugar with a mixer for about 5 minutes until creamy. Then stir in the two eggs one at a time. Mix the flour with baking powder, baking soda and salt.
- Then alternately stir the flour mixture with 100 ml of measured, cold raspberry puree into the butter mixture.
- Fill the molds about 2/3 with the batter. Bake for around 20-25 minutes at 180 ° C.
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