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Wednesday, January 25, 2012

Cupcakes with fresh raspberries

Products for 12 cupcakes:
1 ½ dl sunflower oil
275gr fresh raspberries
2 eggs
1¾ dl sugar
½ teaspoon vanilla sugar
¾  teaspoon baking soda
½ dl flour
1½ dl whipped cream
12 fresh raspberries
small mint leaves for decoration

Set your oven to 180°C. Prepare 12 cupcake papers. Smash the raspberries with a fork. Mix the oil, eggs,sugar and vanilla sugar in a big bowl till you get a smooth mixture. Mix the flour with the baking soda and add them with the smashed raspberries to the mixture. Fill the cupcake papers with the mixture using a spoon. Bake for 30 minutes or until they become golden brown. When ready leave them somewhere cold to cool. Decoration : Whisk the whipped cream well. Apply it to the cooled cupcakes using a butter knife. Put one raspberry on each cupcake and decorate with the mint leaves.


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