Vanilla cupcakes with raspberry cream cream
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ingredients
160 g butter 120 g powdered sugar 3 pcs egg 1 packet Vanilla sugar or a few drops of Dr. Oetker bourbon vanilla essence 165 g semi-coarse flour 1.5 KL baking powder 1 packet Creamy raspberry cream Dr. Oetker 500 ml whipped cream 1 tbsp powdered sugar
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Flaky vanilla muffins with fluffy raspberry cream.
1.
Blend the butter with the icing sugar. Add eggs one at a time and beat until foamy. Finally, lightly stir in the sifted flour and baking powder.
2.
Place the cupcakes in a muffin tin, fill them 3/4 full with the batter and bake at 160 °C for about 20 minutes.
3.
Let cool and decorate with Dr.Oetker raspberry cream, prepared according to the packet instructions: whip the cream with raspberry powder and sugar.
4.
The hot cupcakes can be decorated as desired with fruit and chocolate filigree.
