How could I enjoy these pretty raspberries from the garden that were available to me?
The choice was easy to see, I wanted cupcakes this weekend (yes yes even at 30°c...).
I wanted a soft base with fresh raspberries, a beautiful all-white topping topped with a raspberry.
The result is rather consistent with what I had in mind! (= happy girl).
Recipe for 12 cupcakes
- Vanilla cake base
- Preheat the oven to 160°
- Sift 215g of flour, 1/2 tbsp of yeast, 1/2 tsp of baking soda, a pinch of salt and set aside.
- Mix 95g of softened unsalted butter with 215g of sugar, incorporating it little by little.
- Add 2 whole eggs (one by one) while beating well.
- Mix separately 150ml of milk and 1 tsp of liquid vanilla.
- Add the sifted dry ingredients to the mixture in several batches, alternating with the vanilla milk.
- Fill the cupcake cases 2/3 full with this batter, add 2 or 3 raspberries per case and bake for about 30 minutes. (to be checked with a knife blade: it must come out dry).
- Italian meringue icing
- In a saucepan, pour 250g of caster sugar and 100ml of water. Bring to the boil.
- Using a kitchen thermometer, check that the syrup does not exceed a temperature of 118°C.
- Meanwhile, beat 4 egg whites until stiff using a food processor or mixer.
- When the syrup has reached the right temperature (118°c), pour it over the egg whites while continuing to beat them.
- Continue beating at medium speed until the meringue has cooled completely, about 8 minutes. (the texture should firm up visibly and become very shiny).
- Fill a piping bag (equipped with a 2D Wilton socket for me) of this Italian meringue.
- Decorate each cupcake (don't forget the little raspberry for the look!) and taste.
there are recipes that make you want........ oh! YES............ beautiful achievement!!! kisses kisses TITOU...
so pretty and so tempting!
Yum, I love it ^^
These cupcakes are delicious!
Mmmm, it makes me want some!! They are magnificent!!!
they are just sublime = P
I really like your blog that I just discovered! Can I add you to my favorites? Thank you, and don't hesitate to come see my blog too!
Your cupcakes are very beautiful! They look delicious and very fresh!
Hello, nice gourmet and effective recipe! Thank you;) if that tempts you, I recently posted a recipe for raspberry cupcake, dragee powder and whipped cream;)
Thank you for this superb recipe that I followed to the letter. On the other hand, with the quantities that you gave I was able to make 24 cupcakes and not 12. I was a little disappointed with the texture of the cake, it is a little sticky but the result remains very beautiful and good.
A quick question about all your articles, do your cakes have cases? Do you put them in the oven with your dough inside? I usually do that but when the cases are clear, they generally disappear a little in the cake. I don't really know how to explain, basically they become almost transparent and you can see the cake through. However, it's top quality.
Hello Karen, the quantities made may depend on the size of the cases used. In my case, it was 12 cupcakes. For the texture, you just have to increase the cooking time so that the cake dries out a little more, and therefore becomes less sticky. I didn't have to do this for my part. The white cases are in fact transparent when cooking, I don't think there's anything you can do about it! I use HOM brands in cases and I'm delighted with them. A possible solution to keep the color of your cases is to double them by putting them in your mold. There you go! See you soon.
Hmmm they are beautiful!
Hello, I would like to know if the recipe for this Italian meringue could be used to cover a 2-tier birthday cake like a wedding cake and also if it can be put in the fridge?? Thank you
Hello Prescilla, Italian meringue can possibly cover a cake but the result will not be smooth, it is not necessarily very easy to work with. That is why I always start with a creamy icing base. And you should not put it in the fridge, otherwise it hardens...
Hello foodies! I followed your recipe to the letter, (how can you not give in and run to the stove! :P)
However I have some concerns, the texture of my dough is a little sticky and my little cakes did not rise (despite 10 g of yeast) :/they were cooked though.
For the Italian meringue even after 2 hours in the fridge, I did not get the expected result! It was still a little liquid, I think there was a little too much syrup. There you go Kisses
Hi, I'm trying to make your recipe, the problem is for the Italian icing, the temperature was 193c, I added them anyway, beaten egg white, is that serious?