Raspberry Cupcakes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast macadamia nuts in a pan without fat. Sprinkle 25 g sugar over it, let it caramelize. Put the brittle on a piece of aluminium foil lightly coated with oil. Let it cool down. Line the hollows of a muffin tray with paper baking cups. Wash 12 raspberries and drain well

2. 2

   Mix flour, baking powder and baking soda well in a bowl. Lightly whisk the eggs. Add 100 g sugar, salt, vanilla pulp, oil and milk and mix well. Add flour mixture and stir in briefly. Chop nut brittle, stir into the dough

3. 3

   Spread the dough in the hollows, place 1 raspberry in the middle of each dough, press in lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out and place on a cake rack. Leave to rest in the pan for approx. 10 minutes. Lift the muffins out of the trough and let them cool down

4. 4

   Soak gelatine in cold water. Sort 250 g raspberries, puree and pass through a sieve. Mix with 50 g sugar, sour cream and lemon juice. Squeeze the gelatine and dissolve carefully. Stir a little sour cream into the gelatine, then stir everything into the rest of the cream. Put it in a cold place. Whip the cream until stiff. When the cream starts to gel, fold in the cream

5. 5

   Pour raspberry cream into a piping bag with a large star-shaped spout. Spray a tuff on each muffin. Chill for at least 1 hour. Decorate with sugar flowers just before serving

6. 6

   waiting time 2 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
31 g

FATS
20 g

PROTEINS
6 g