Raspberry cupcakes
With the good taste of raspberries and coconut, how can you resist these easy and quick to prepare cupcakes? Cook them galore, you won’t be disappointed…
Ingredients :
- For the cakes:
- 140g frozen raspberries
- 175 g of fermented flour
- 140g cane sugar
- 2 whole eggs
- 140g soft butter
- 50g ground coconut
- 4 tbsp. milk
- 1/2 bottle of vanilla flavor
- For the ganache:
- 4 tbsp. raspberry coulis
- 85g soft butter
- 280g icing sugar
- 3 tbsp. ground coconut
Preparation :
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1
Prepare the cakes:
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2
Preheat the oven to 180°C or to th. 6.
-
3
Place paper liners in muffin tins.
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4
In a bowl, beat the butter with the cane sugar using an electric mixer.
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5
Add the whole eggs and mix with hoursxer.
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6
Then add the fermenting flour, the ground coconut, then the milk. Mix with a spoon until you get a smooth and homogeneous paste.
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7
Add the frozen raspberries to the batter and stir quickly.
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8
Pour the batter into the paper cases until 2/3 full.
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9
Put in the preheated oven and bake for 25 minutes.
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10
Once out of the oven, let the cakes cool on a wire rack, then unmold them.
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11
Meanwhile, prepare the ganache:
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12
In a salad bowl, beat the soft butter with the icing sugar and the raspberry coulis until you obtain a very smooth and homogeneous cream.
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13
Place the ganache in the fridge until use.
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14
When the cakes have cooled, take the ganache out of the fridge and place it in a piping bag.
Technical moves
Fill a piping bag
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15
Place it nicely on the cakes, then sprinkle it with ground coconut.
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16
Keep cupcakes refrigerated until serving.
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17
Take these raspberry cupcakes out of the fridge 10 minutes before enjoying them.
Tips
Don’t like coconut? Replace it with grated chocolate in this recipe. Is it raspberry season? Use fresh ones, but be sure to freeze them for a bit before adding them to the cupcake batter (so they don’t stain the batter).
