How to cook cupcakes with raspberries recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.

How to cook a raspberry cupcake recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

Ingredients:

Cooking:

Raspberry filling

Ingredients:

200 gr raspberries

Cooking:

Raspberry cream

Ingredients:

110 gr mascarpone

Cooking:

• egg (squirrels) - 2 pcs.
• milk - 100 ml
• sour cream - 100 ml
• butter - 100g
• flour - 430g
• sugar - 160g
• baking powder - 1 tsp
• salt - 1 pinch
• lemon (zest) - 1 pc.
• butter - 120g
• powdered sugar -200g
• raspberries - 1.5 cups
• lemon juice - 60-70 ml
• salt - 1/2 tsp

Table of contents [Show]

• dough: Butter 150 g
• wheat flour 300 g
• powdered sugar 260 g
• egg 2 pcs.
• vanilla sugar 1 tsp
• baking powder 2 tsp
• milk 170 g
• sugar 70 g
• butter 60 g
• yolks 4 pcs.
• cornstarch 1 tsp
• almond flour 30 g
• sugar 30 g
• water 25 g
• vegetable oil 2-3 tbsp.
• curd cheese 300 g
• powdered sugar 60 g
• vanilla extract 1 tsp
• pistachio paste 75 g

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Difficulty of cooking

RELATED MATERIALS

Lemon cupcakes are decorated with raspberry cream, which is made from whipped butter with the addition of raspberry puree. The muffins themselves are baked from protein dough, so they are lighter than regular ones cooked on whole eggs. And one more thing - cream for cupcakes can be made from any seasonal berries.

For the cupcake recipe you will need:

• egg (squirrels) - 2 pcs.
• milk - 100 ml
• sour cream - 100 ml
• butter - 100g
• flour - 430g
• sugar - 160g
• baking powder - 1 tsp
• salt - 1 pinch
• lemon (zest) - 1 pc.
• butter - 120g
• powdered sugar -200g
• raspberries - 1.5 cups
• lemon juice - 60-70 ml
• salt - 1/2 tsp

Lush milk pancakes without yeast recipe

Classic! Raspberries and pistachios are the perfect combination! Delicious vanilla cupcake with a surprise in the form of a raspberry curd in the middle and a delicate cap with pistachio paste!..

INGREDIENTS

• dough: Butter 150 g
• wheat flour 300 g
• powdered sugar 260 g
• egg 2 pcs.
• vanilla sugar 1 tsp
• baking powder 2 tsp
• milk 170 g
• Kurd: Raspberry (fresh/frozen) 250 g
• sugar 70 g
• butter 60 g
• yolks 4 pcs.
• cornstarch 1 tsp
• pistachio paste: Pistachios 125 g
• almond flour 30 g
• sugar 30 g
• water 25 g
• vegetable oil 2-3 tbsp.
• cream: Butter 82.5% 100 g
• curd cheese 300 g
• powdered sugar 60 g
• vanilla extract 1 tsp
• pistachio paste 75 g

STEP-BY-STEP COOKING RECIPE

Step 1

Beat butter at room temperature with powdered sugar with a mixer at high speed until fluffy white mass. Add eggs one at a time, beating thoroughly each time. Sift the flour together with the baking powder and add to the butter-egg mixture in three stages, alternating with milk. Pour batter into molds and bake in preheated oven at 180C for about 20 minutes. Readiness to check with a toothpick, it should come out completely dry.

Step 2

If you have raspberries, bring the berries to a boil in a saucepan and strain through a sieve to get rid of the seeds. I have ready-made confectionery puree, I took 150 g of raspberry puree and brought it to a boil - the output should be 120 g. raspberry puree. Combine the yolks, sugar and starch and mix thoroughly, pour hot raspberry puree in a thin stream while continuing to beat. Return the whole mass to the saucepan, add the oil and cook over medium heat, stirring with a whisk until thickened. Don't boil! Once the curd has thickened, pour it into a container, cover with cling film in contact and refrigerate.

Step 3

In a saucepan, mix water with sugar and put on the stove. Bring syrup to 121C over medium heat. The main thing is not to interfere with the syrup with a spoon, you can only shake the saucepan slightly. If you don’t have a thermometer, don’t worry, after boiling, wait 3 minutes and add the pistachios and mix thoroughly so that all the pistachios are covered with syrup. Lay the pistachios on parchment paper and leave to cool. Place the caramelized pistachios and almond flour into the bowl of a food processor and grind as finely as your blender will allow. The main thing is that the nuts do not oil ahead of time. Gradually add vegetable oil and grind again. After 5-7 minutes, the mixture will begin to gather into a lump and turn into an almost homogeneous paste. Transfer the prepared pistachio paste to a container and store in the refrigerator.

Step 4

Take the most delicious room temperature butter and beat with a mixer for about 1-2 minutes to saturate the butter with air. Then add powdered sugar and beat for another 5 minutes until white fluffy mass. Whisking constantly, add chilled cream cheese, pistachio paste and vanilla extract little by little. And beat for a couple more minutes until completely combined. Transfer the cream to a piping bag fitted with a star tip.

Step 5

Cut out the center of the cupcakes. If you do not have a special tool, you can use the back of the cream nozzle or a knife.

Step 6

Fill the center of the cake with raspberry curd using a teaspoon.

Step 7

And decorate the cupcakes with pistachio cream. Optionally, you can add fresh raspberries and a mint leaf on top. Bon appetit!

Difficulty of cooking

If you notice an error or inaccuracy, please write a comment, we will definitely answer.

RELATED MATERIALS

What do I want to say? Cupcakes are quite an interesting type of baking. Literally translated from English, this is “cup cake” (“cup” - cup, “cake” - cake). Why? Because, like a cake, a cupcake must necessarily have a filling, and be decorated with cream on top. It turns out such a small portioned cake, the size of a cup =) And I used to undeservedly underestimate them. Due to their small size, they bake very quickly, and the dough is cooked in minutes. And it's just a storehouse for endless experiments with flavors and toppings! And speaking of decoration...

But still, a little more theory. Previously, for me, “muffin” and “cupcake” were one and the same, i.e. little cupcake. I did not distinguish between them and did not go into details. But now I’ll tell you everything! =) There are several differences between them, but here are the main ones:

1) Different techniques for preparing dough. For muffins, heterogeneity, even “lumpyness”, is important, therefore dry and liquid ingredients are mixed at the very end and only slightly mixed with each other, due to which the dough rises very well during baking and the very convex “cap” is formed.

2) Muffins are never topped with cream and almost always have no toppings. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they are sent to the oven.

3) Still, a cupcake is a small cake and it is appropriate as a dessert, and a muffin is rather a morning meal and I would call it a “portion cupcake”.

But what I especially like about cupcakes is the dough: it turns out slightly moist and very soft throughout the life of this dessert. I must say, very short =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Cream for decoration, as a rule, is made with the addition of a large amount of butter, but I do not like the oily taste, so I replaced it with mascarpone, you can also take Philadelphia cheese. The choice is yours. Most importantly, try it! ;)

Ingredients:

115g unsalted butter (room temperature)

130 g sugar 2 eggs (room temperature) 60 ml sour cream 30 ml milk 135 g flour zest 1/2 lemon juice 1/2 lemon 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp soda

Cooking:

From the indicated amount of ingredients, 11 cupcakes are obtained.

In a small bowl, sift flour with salt, baking soda and baking powder. Mix thoroughly and set aside.

In a deep form, grind the sugar with the lemon zest so that it becomes slightly moist and begins to clump. This is necessary so that the sugar absorbs all the flavor of the lemon. Add the butter and beat with a mixer at medium speed until it turns white and fluffy. Add eggs one at a time, beating each time until the ingredients are completely combined.

In a separate form, mix milk, sour cream and lemon juice, mix. Reduce mixer speed to low and add dry ingredients and buttercream mixture alternately to butter. Break it down into three steps, with the dry ingredients always last. Mix the dough, but only until the moment when all the components are completely combined. Heat the oven to 180 C or 355 F.

Put 2 tbsp of dough into prepared paper cupcake molds. Forms must be 3/4 full. Place in oven to bake for 18-20 minutes or until toothpick tested. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

200 gr raspberries

25 g sugar 1/2 tbsp water 1/2 tbsp cornstarch 1/2 tbsp lemon juice

Cooking:

Wash the raspberries, put them in a saucepan and sprinkle with sugar. Place over medium heat and, stirring occasionally, bring almost to a boil. When the first bubbles begin to appear, mix starch and water in a glass, mix and pour over raspberries. Cook for another 2 minutes, then remove from heat, add lemon juice and let cool slightly. If desired, you can rub through a sieve to remove small seeds from raspberries. Immediately put aside 2 tablespoons of the raspberry mixture in a separate bowl, for the cream.

When the cupcakes have cooled a little, make indentations in each with a teaspoon, stepping back from the edge of 1 cm and trying not to scoop deeper than the middle. Put 2 tsp of raspberry filling into the recesses, then cover with pieces of dough. Let cool completely.

Raspberry cream

Ingredients:

110 gr mascarpone

160 ml whipping cream (35-38%) 5-6 tbsp powdered sugar 2 tbsp raspberry filling

Cooking:

Whip the cream in a pre-chilled bowl until stiff, adding the powdered sugar at the end. Add the mascarpone and raspberry filling to the cream and gently mix with a spatula until completely combined.

If not using immediately, store in refrigerator until use. Transfer the cream to a piping bag fitted with a wide star tip and decorate the cupcakes with it. If desired, you can decorate them with fresh raspberries and halves of lemon circles. Store in refrigerator until serving. Enjoy!

Lemon cupcakes are decorated with raspberry cream, which is made from whipped butter with the addition of raspberry puree. The muffins themselves are baked from protein dough, so they are lighter than regular ones cooked on whole eggs. And one more thing - cream for cupcakes can be made from any seasonal berries.

Lemon raspberry cupcakes June 25th, 2013

What do I want to say? Cupcakes are quite an interesting type of baking. Literally translated from English, this is "cup cake" ("cup" - cup, "cake" - cake). Why? Because, like a cake, a cupcake must necessarily have a filling, and be decorated with cream on top. It turns out such a small portioned cake, the size of a cup =) And I used to undeservedly underestimate them. Due to their small size, they bake very quickly, and the dough is cooked in minutes. And it's just a storehouse for endless experiments with flavors and toppings! And speaking of decoration...
But still, a little more theory. Previously, for me, "muffin" and "cupcake" were one and the same, i.e. little cupcake. I did not distinguish between them and did not go into details. But now I’ll tell you everything! =) There are several differences between them, but here are the main ones:
1) Different techniques for preparing dough. For muffins, heterogeneity, even “lumpyness”, is important, therefore dry and liquid ingredients are mixed at the very end and only slightly mixed with each other, due to which the dough rises very well during baking and the very convex “cap” is formed.
2) Muffins are never topped with cream and almost always have no toppings. Although additives in the form of berries, nuts, raisins, chocolate, etc. are allowed, but always before they are sent to the oven.
3) Still, a cupcake is a small cake and it is appropriate as a dessert, and a muffin is rather a morning meal and I would call it a "portion cake".
But what I especially like about cupcakes is the dough: it turns out slightly moist and very soft throughout the life of this dessert. I must say, very short =) These cupcakes have a pleasant lemon flavor due to the addition of zest and a very tasty raspberry filling. Cream for decoration, as a rule, is made with the addition of a large amount of butter, but I do not like the oily taste, so I replaced it with mascarpone, you can also take Philadelphia cheese. The choice is yours. Most importantly, try it! ;)

Ingredients:

115g unsalted butter (room temperature)
130 gr sugar
2 eggs (room temperature)
60 ml sour cream
30 ml milk
135 gr flour
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp soda

Cooking:

From the indicated amount of ingredients, 11 cupcakes are obtained.

In a small bowl, sift flour with salt, baking soda and baking powder. Mix thoroughly and set aside.
In a deep form, grind the sugar with the lemon zest so that it becomes slightly moist and begins to clump. This is necessary so that the sugar absorbs all the flavor of the lemon. Add the butter and beat with a mixer at medium speed until it turns white and fluffy. Add eggs one at a time, beating each time until the ingredients are completely combined.

In a separate form, mix milk, sour cream and lemon juice, mix. Reduce mixer speed to low and add dry ingredients and buttercream mixture alternately to butter. Break it down into three steps, with the dry ingredients always last. Mix the dough, but only until the moment when all the components are completely combined.
Heat the oven to 180 C or 355 F.

Put 2 tbsp of dough into prepared paper cupcake molds. Forms must be 3/4 full. Place in oven to bake for 18-20 minutes or until toothpick tested. If it comes out dry, your cupcakes are ready!

Raspberry filling

Ingredients:

200 gr raspberries
25 gr sugar
1/2 tbsp water
1/2 tbsp cornstarch
1/2 tbsp lemon juice

Cooking:

Wash the raspberries, put them in a saucepan and sprinkle with sugar. Place over medium heat and, stirring occasionally, bring almost to a boil. When the first bubbles begin to appear, mix starch and water in a glass, mix and pour over raspberries. Cook for another 2 minutes, then remove from heat, add lemon juice and let cool slightly. If desired, you can rub through a sieve to remove small seeds from raspberries. Immediately put aside 2 tablespoons of the raspberry mixture in a separate bowl, for the cream.

When the cupcakes have cooled a little, make indentations in each with a teaspoon, stepping back from the edge of 1 cm and trying not to scoop deeper than the middle. Put 2 tsp of raspberry filling into the recesses, then cover with pieces of dough. Let cool completely.

Raspberry cream

Ingredients:

110 gr mascarpone
160 ml whipping cream (35-38%)
5-6 tbsp powdered sugar
2 tbsp raspberry filling

Cooking:

Whip the cream in a pre-chilled bowl until stiff, adding the powdered sugar at the end. Add the mascarpone and raspberry filling to the cream and gently mix with a spatula until completely combined.

If not using immediately, store in refrigerator until use. Transfer the cream to a piping bag fitted with a wide star tip and decorate the cupcakes with it. If desired, you can decorate them with fresh raspberries and halves of lemon circles. Store in refrigerator until serving. Enjoy!

1. Preheat oven to 190°C. Divide paper cupcake liners into two standard 12-hole muffin pans. In each cell, evenly distribute 1 tbsp. l. crumbled cookies.
2. Crack the eggs into a small bowl.


3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar and continue beating until it evenly blends into the butter. Stop the mixer, scrape the sides of the bowl and continue beating on low speed. Start adding eggs one at a time, mixing thoroughly after each.
4. Once all the eggs have been mixed in, stop the mixer, scrape off the sides of the butter and mix thoroughly. Add vanilla paste and stir.
5. Then add the gluten-free mixture in three additions, alternating with the milk, stirring well after each addition. Stop the mixer if necessary to scrape the dough off the walls. And keep mixing on low speed.


6. Once you've mixed all the flour and milk into the batter, evenly fill two-thirds of the cupcake pan with it. Bake cupcakes for 14-16 minutes. The finished cupcakes should spring back slightly when pressed. Or test them for doneness by inserting a toothpick in the middle. She should come out clean.
7. Remove from oven and immediately place cupcakes on a wire rack to cool completely.
8. Using an apple corer or regular knife, cut out the center of each cupcake. Fill the cavity with 1 tbsp. l. raspberry jam and cover the cupcake with cheese cream. Drizzle some raspberry coulis on top.

   Vanilla cheese cream

   In the bowl of a stand mixer, combine cream cheese and butter and beat until soft and fluffy. Add powdered sugar and vanilla paste. Mix thoroughly on low speed, then increase mixer speed to moderately high. Whisk until light and airy.


9. Take a 45 cm long piping bag with a star tip and twist it near the tip so that the cream does not leak out. Grasp the bag over the nozzle with one hand and open the top edges by wrapping them over the same hand. Use a spoon to fill the bag with cream.

   Raspberry coolie

   Place the raspberries in a heavy bottomed saucepan and heat. Mix sugar and 3 tbsp. l. water and add to the raspberries. Bring the mixture to a boil so that all the sugar has dissolved. Cool and pour the raspberry mass into the bowl of a blender or food processor. Grind the berries and strain the coolies through a fine sieve.

Very tasty cupcakes with raspberries, which are called small cakes. Portion serving is very convenient. Suitable for the holidays, kids love them very much.

These cupcakes are easy to make.

For test:

• 160 g wheat flour
• 1 tsp baking powder
• 0.5 tsp salt
• 115 g butter
• 120 g sugar
• 2 chicken eggs
• 60 ml. fat milk
• 300 g fresh raspberries

For cream:

• 110 g butter
• 200 g cream cheese
• 2 tbsp. l. powdered sugar
• 2 tbsp. l. cream 35% fat

Cooking:

1. Mix flour with baking powder and salt, sift. Whisk butter with sugar until fluffy. While continuing to beat, add the eggs one at a time, beating each time until smooth. add a third of the flour to the dough, mix. Add half the milk and whisk. Pour in the remaining flour, beat. Pour in the remaining milk, mix until smooth.

2. Insert a cupcake paper cup into each cavity of the cupcake pan. Half fill the molds with dough, press 4-5 raspberries into the middle.

3. Bake cupcakes at 180 degrees for 25 minutes. Remove from oven, remove from mold, cool completely in paper cups.

4. Prepare cream. Beat softened butter with cream cheese until fluffy. Add powdered sugar and cream, mix until smooth.

5. Using a culinary syringe, decorate cupcakes with cream. Decorate with the remaining raspberries.