Vanilla cupcakes with raspberry mousse

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line recesses of a muffin tray (12 recesses) with paper baking cups. Mix flour and baking powder well in a bowl. Lightly whisk eggs. Add 100 g sugar, salt, vanilla pulp, oil and milk and mix well. Add flour mixture and brittle and stir in briefly

2. 2

   Spread the dough into 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

3. 3

   Soak gelatine in cold water. Sort 250 g raspberries or let them thaw, 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

4. 4

   Pour raspberry cream into a piping bag with a large perforated spout. Spray a tuff on each muffin. Chill for at least 1 hour. Before serving, decorate with chocolate shavings and the remaining raspberries

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
31 g

FATS
17 g

PROTEINS
6 g