Rasberry cupcakes

I just love raspberries, and these are summer packed into a cupcake. Easy to bake, and incredibly tasty!

Raspberry cupcakes, 10-12 pieces

You need the following for the cakes

  • 100 grams of butter
  • 2 eggs
  • 2 dl powdered sugar
  • 2.5 dl wheat flour
  • 2 tsp baking powder
  • 1 teaspoon vanilla sugar
  • 3 tablespoons of milk
  • 10 raspberries
  • muffin cups

INSTRUCTIONS

  1. Heat up the oven to 200 C, prepare the muffin molds in a muffin pan.
  2. First of all, you whisk together butter and sugar.
  3. Then add the eggs and whisk well.
  4. Add the vanilla sugar, flour, baking powder and whisk well.
  5. Then you add the raspberries and stir the batter again. Fill the cupcake molds to two-thirds.
  6. Bake in the oven for about 15 minutes. Feel with a test needle if they are ready-baked! (It should come up without batter, if you have no test needle use a sharp knife).
  7. Take out and let them cool while you do the frosting.

Raspberry frosting

  • 250 grams icing sugar
  • 100 grams of room-warm butter
  • 2 teaspoons vanilla sugar
  • 5-10 raspberries

Instructions

  1. Mix butter, icing sugar and vanilla sugar in a large bowl. The butter must be soft or you will get vanilla sugar all over your kitchen counter. Whisk for about 5 minutes and it will get nice and fluffy!
  2. Add the raspberries and whisk around carefully so that the raspberries are just crushed a little. But you want to keep its structure a bit so whip by hand, or at the lowest speed with your mixer.
  3. Decorate the cupcakes, and if you want you can top with raspberries.

Recipe and picture Malin Nordblom

Instagram @fabfoodieswede

Email fabfoodieswede@hotmail.com

En kommentar Lägg till

  1. CARAMEL skriver:

    I love that you mixed fresh raspberries in with the frosting.

    Gilla

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