Raspberry Cupcakes using a Thermomix
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the sweet and tart symphony of raspberry cupcakes, where fluffy clouds of vanilla-infused batter cradle pockets of luscious raspberries, making each bite a delightful surprise! Originating from the classic cupcake craze of the early 20th century, these treats have evolved into a modern favorite, perfect for any occasion. Did you know that raspberries are not just delicious but also packed with antioxidants? So, as you savor these little gems, you can pretend you're doing something good for your health! Top them with a vibrant raspberry icing, and you’ll have a dessert that’s as beautiful as it is delectable—perfect for impressing guests or simply treating yourself to a moment of bliss.
Ingredients
- 150 g Butter
- 150 g Granulated sugar
- 3 Eggs
- 150 g Flour t55
- 1 Teaspoon(s) Baking powder
- 1 Teaspoon(s) Vanilla extract
- 2 Tablespoon(s) Milk
- 250 g Mascarpone
- 100 g Icing sugar
- 150 g Raspberry jam
- 200 g Raspberry
Steps
Cupcake Preparation
- Preheat the oven at 180°C.
- Line a 12-cup cupcake tin with cupcake cases.
- Add 150 g of butter, 150 g of granulated sugar in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 150 g of flour t55, 1 teaspoon(s) of baking powder, 1 teaspoon(s) of vanilla extract, 2 tablespoon(s) of milk in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 4.
- Divide the content of the food processor bowl in a paper liner.
- Cook in the oven at 180°C during 20min.
- Check if they are cooked with a toothpick, it needs to come out clean.
- Setaside the preparation content in a baking tray during 10min.
- Transfer the content of the baking tray in a strainer let cool.
Raspberry Frosting Preparation
- Wash the food processor bowl.
- Add 250 g of mascarpone, 100 g of icing sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Add 150 g of raspberry jam in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
Assembly
- Frost each cupcake with the Raspberry Frosting.
- Place 200 g of raspberry on the preparation content.
- Serve Immediately.
