Raspberry Cupcakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast macadamia nuts in a pan without fat. Sprinkle 40 g of 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

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, put some aside for decoration, stir the rest 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 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. Remove 2 tbsp. and set aside. Mix the remaining puree 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 remaining cream. Put it in a cold place. When the cream starts to gel, stir again with a whisk

5. 5

   Pour raspberry cream into a piping bag with a flat spout. Spray muffins with the cream. Chill for at least 1 hour. Just before serving, decorate with mashed potatoes and brittle

6. 6

   waiting time 2 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
20 g

PROTEINS
6 g