As promised the recipes of last week’s cupcakes! First of all the one for the Raspberry cupcakes. These were one of the first I made when I started baking 2 years ago.
1 tsp vanilla extract
2 tsp baking powder
75 ml buttermilk
Preheat the oven at
170°C. Beat the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. Add the raspberry puree and mix.
In another bowl sift the flower and baking powder and a pinch of salt.
Alternately add the flour mixture and the buttermilk into the mixture.
Fill the baking cups for 2/3 and bake in 20-25 minutes until a toothpick comes out clean and the cake springs back when pressed.
Leave the cakes in the pan for 5 minutes before transferring them onto a grill to further cool them.
Cream Cheese frosting
For the frosting; mix the icing sugar and butter. Add the cream cheese and mix well on high speed. Pipe the frosting onto the cupcakes and decorated with some pearls.