Hello sweet tooth, here I am presenting you one of my delicious cupcakes, so voilà!…Cupcake Himbeere Kiss, and why kiss? Because when you try it, it tastes like a sweet kiss and fruity at the same time!
I decided to bake these beautiful and delicate small cakes on a Saturday afternoon to enjoy my everyday coffee time with my husband. We spoiled ourselves with a sugar shot while watching our favourite series Gilmore girls! What else can make your weekend more perfect?? Please tell us.
As we are at the beginning of the flowery season of the year (aka the SPRING) we tried something fresh and at the same time with a touch of berry. Believe me once you have one you will not want to stop…so it is kind of dangerous for our figure, but who can say no to a cupcake? Anyway, I don’t want to make you tired of reading, so I present you this simple recipe which is a version of the one which I found here (which is by the way a very professional and lovely baking blog). However, I have made these cupcakes with raspberries (not with blueberries like in the blog).
- 210g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 115g unsalted butter (melted)
- 100g granulated sugar
- 100g light brown sugar
- 1 large egg
- 62g yogurt
- 180ml milk
- 2 teaspoons lemon zest
- 1 and 1/3 cups frozen raspberries
- 110g full fat cheese cream (at room temperature)
- 30g unsalted butter (at room temperature)
- 135g icing sugar
- ½ tablespoon milk
Start with the frosting, because it needs to be in the fridge for some time. It is very easy to prepare. The result is amazing; you will probably have it with big spoons as if you were eating a pudding! At home we love it. Here there is an advice to take about the frosting: add more icing sugar to make it less liquid because mine seemed runny. Also in above list I have halved the amount of the original frosting ingredients as this was enough for my cupcakes. If you want more, you can always prepare this simple frosting… or if you want to eat it in your cereal…that’s an option too!
First of all get a weight to measure the amounts of cheese cream and butter and proceed to mix them by using what you have on hand. I used my mixer at medium speed. Once these two ingredients are combined, add icing sugar and if the mix is too dry pour a bit of milk or one tablespoon of it. I added a bit of salt. Keep it in the fridge and use it to top the cupcakes once they have cooled down. I had it in the fridge for about one hour, but it can also be kept longer there until it is firm enough.
Preheat the oven at (170º C).
First of all have on hand two recipients to mix the ingredients. In the first bowl toss the dry ingredients: flour, baking powder, baking soda and salt. Personally I like sifting these parts of the ingredients; you can just fold them into the bowl. Set aside.
In the second recipient mix the melted butter with the granulated and brown sugar. Once they are combined continue adding the egg, the yogurt, the milk and finally the lemon zest. Stir the dough manually or use the mixer to combine them well.
The last direction to make these wonderful treats is folding in the wet ingredients to the dry ingredients. Do NOT do it all at once, it is better when you are slowly adding the wet ingredients. Make sure there are no lumps in the final dough, and when everything seems ready add the last and star ingredient: the RASPBERRIES and….. voilà! We have ready our beginning of our watering mouth cupcakes.
Fill the cupcakes liners with the batter and introduce them in the oven for 17-20 minutes. How do we know when the cupcakes are ready? Simple! We can observe the surface of the cupcake and we introduce a toothpick and if this is clean we can already turn the oven off. Be careful do NOT over bake the cupcakes, they won’t taste the same.
Let them cool down and here we have them! Home SWEET home made cupcakes!
Once they have cooled down frost them and decorate them, I suggested this simple and quick (because I could not wait to try them) decoration, just a raspberry on top to kiss your lips!!
Enjoy! I hope you make them soon and tell me everything about your treats!
Pinkwhisker with sugar
Yield: 12 Cupcakes; Difficulty: Easy; Time: 40 minutes