Raspberry Cupcakes

- 190g spelt flour
- 2tsp baking powder
- pinch of salt
- 110g brown sugar
- 80g softened butter
- 190ml milk
- 3 eggs
- 2tsp vanilla extract

For the frosting:
- 125g raspberries
- 200g whipping cream
- 250g mascarpone
- 4tbsp powdered sugar

Preheat the oven to 325F/160C.

In a larger bowl mix flour, baking powder, salt, sugar together. In a smaller bowl mix butter with milk, eggs and vanilla extract. Pour the wet mixture into the dry one and stir. Divide between 12 cupcake cases and bake for 20-25 minutes.

After baking set aside and let the cupcakes cool.

In the meanwhile prepare the frosting. Blend or mash the raspberries to be liquid, then sieve the mixture so that the mixture get rid of the seeds. Whip the cream in a large bowl. Then mix mascarpone, sugar and raspberry mixture.

Decorate the cupcakes with the frosting and you can sprinkle some ground chocolate.

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