Cupcakes with raspberry cream
Votes: 6
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 18 cupcakes
Complexity: easily
Quantity: 18 cupcakes
These quick and easy cupcakes are made with a dry sponge mix. The whipped cream and fresh berry frosting takes just minutes to prepare. A wonderfully refreshing dessert with the aroma of summer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 520 gr. dry mix for baking protein sponge cake
- 1.3 cups of water
- 3 large egg whites
- 2 tbsp (30 g) melted butter
- 2 tsp almond extract
- 2 tsp vanilla extract
- 2 packages (170 g each) of fresh raspberries or 450 g of fresh strawberries, coarsely chopped
- 1 cup heavy cream 33%
- 1/3 cup powdered sugar, plus more for dusting
We recommend
Recipes with similar ingredients: cake mix, eggs, butter, almond extract, vanilla extract, raspberry, strawberry, cream, powdered sugar
Cooking the dish according to the recipe:
- Place 18 paper cups into muffin tins. Preheat oven to 180°C.
- Using a mixer, beat the dry cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes or until fully combined. Spoon 1/3 cup of the batter into the prepared cupcake pans, using a spoon for each cupcake.
- Bake the cupcakes for about 15 minutes, until golden brown on top. Cool the cupcakes completely on a wire rack.
- Mash 1.5 packages of raspberries in a medium bowl with a fork. In a large bowl, beat the heavy cream and 1/3 cup of powdered sugar until stiff peaks form. Fold the raspberry puree into the whipped cream.
- Remove the paper cupcake liners and cut off the tops of the cupcakes. Spread the raspberry frosting over the resulting surface. Place the cut-off cupcake tops on top. Dust with powdered sugar and serve with the remaining berries.
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