Cupcakes with cream and fresh raspberries;

You will need
  • Ingredients for 12 standard size muffins:
  • For muffins:
  • – butter — 125 g;
  • – fine sugar or powdered sugar — 125 g;
  • – 2 large eggs;
  • – flour — 125 g;
  • – teaspoon baking powder;
  • – 2 spoons milk;
  • – a few drops of vanilla essence.
  • For the cream:
  • – butter – 75 g;
  • – milk – 2 spoons;
  • – vanilla essence – 2-3 drops;
  • – icing sugar – 225 g;
  • Optional:
  • – fresh raspberries for decoration – 4-5 berries per cupcake.

Flour sift with baking powder, stirred eggs until smooth. In a large bowl, beat room temperature butter and sugar – the mass should be light and lush. Mix to the cream of eggs in small portions, gradually pour flour with baking powder, gently mix. Last of all, we add milk and vanilla essence, gently knead the uniform dough.


Preheat the oven to 190C. In a special mould for cupcakes we put silicone or paper molds. You can use a regular tray, but in this case it is better to use 2-3 paper molds on one cupcake, putting them one in the other.


Spread the dough into shapes and send to the oven for 15-20 minutes – the cupcakes should rise and become golden. Put the muffins on the grate and leave until fully cooled.


In a large bowl, whisk the oil of room temperature to turn out a soft mass. Pour milk and vanilla essence, gradually meddle half the icing sugar and beat the cream for a few minutes. Add the remaining sugar and beat the cream to a light and lush state.


With a knife blade spread cream over the muffins. Immediately add raspberry berries until the cream thickened. Chic dessert ready!

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