Vanilla & raspberry cupcakes

Vanilla & raspberry cupcakes

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 375 kcal
, Fat: 26 g
, Carbohydrate: 31 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

125 g butter, soft
150 g sugar
1 vanilla pod, halved lengthwise, seeds scraped out
2 pinches salt
2 eggs
1 dl milk
180 g white flour
1 tsp baking powder

Raspberry frosting

125 g butter, cut into pieces
80 g icing sugar
1 tbsp raspberry crumble, finely ground
200 g double cream cheese (e.g. Philadelphia)
50 g raspberries, crushed
20 g raspberries
2 tbsp coconut flakes
WE NEED Shopping List Purchase ingredients now

Utensils

For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Cake batter

Place the butter in a bowl and stir in the sugar, vanilla seeds and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.

Bake

For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.

Raspberry frosting

Using the whisk on a hand mixer, beat the butter, sugar and raspberry powder for approx. 2 mins. until fluffy, stir in the cream cheese and raspberries and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

Sprinkle with the raspberries and coconut flakes.

Good to know
Shelf life: Cover the cupcakes and keep in the fridge for approx. 2 days.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.