Vanilla Cupcakes
easy
50 mins
50 mins
Ingredients
- 50 g frozen raspberries
- 200 g Whipped cream
- 1 pack of Dessert sauce powder vanilla flavor (without cooking)
- 4 Eggs (size M)
- 175 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 150 ml Oil
- 75 g Flour
- 1/2 package Baking Powder
- 75 g Cornstarch
- 300 g Double cream cream cheese
- 175 g Icing sugar
- 7-10 Tbsp a few squirts of lemon juice
- 12 Paper baking cups
Directions
- 1
Defrost raspberries at room temperature. Put cream and sauce powder into a mixing cup. Mix with the whisks of the hand mixer, whip briefly at highest setting (becomes very firm). Whisk eggs, sugar, salt and vanilla sugar with the whisks of the hand mixer until thick and creamy white.
- 2
Add oil and pudding and stir in. Mix flour, baking powder and starch, add and stir in. Line recesses of a muffin tray (12 troughs) with one paper baking tin each. Spread the dough evenly in the troughs and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes
- 3
Remove from the oven, place on a cake rack and allow to cool. Lift out of the troughs and allow to cool on the grid. Meanwhile puree the raspberries in a tall mixing bowl. Pass through a fine sieve and collect the raspberry puree
- 4
Whip the cream cheese, icing sugar, lemon juice and raspberry puree with the whisk of the hand mixer for about 10 minutes. Place in a cool place until the muffins have cooled down. Spread the cream cheese cream over the muffins with a tablespoon. Refrigerate for another 20 minutes. Serve immediately
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
430 kcal
43 g
26 g
5 g
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