Orange-raspberry cupcakes

Name: orange-raspberry cupcakes
Cook time: 25 min
Total time: 105 min
Yield: 12
Ingredients: 125 g unsalted butter at room temperature; 125 g white caster sugar; 8 g vanilla sugar pack of 10 bags; 2 medium sized egg; 125 g self raising flour; 3 el Full Milk; 225 g fresh raspberries; 125 g powdered sugar; 3 el lemonade syrup orange

Make cupcakes yourself? Make it an orange party with this recipe for orange-raspberry cupcakes.

Ingredients

Kitchen Stuff

12 paper cupcake mold
1 muffin mold with 12 cavities
1 thick paper (colored)

Directions

Turn the oven on at 200 ° C and let it warm up well.
Put a paper cupcake mold in every cavity of the muffin.
Mix the butter with the caster sugar and vanilla sugar with the mixer until it is almost white.
Mix 1 by 1 the eggs through. Then mix for at least 5 minutes.
Sift the flour into a ball sieve above the bowl with batter. Spat the flour as lightly as possible through the batter. Pour the milk and spat through it.
Scoop the raspberries through the batter.
Divide the batter over the molds.
Put the shape, with oven mitts, in the middle of the oven and fry the cupcakes in about 15 minutes until golden brown and done. Let them cool for 5 minutes in the form on a grid.
Carefully remove them from the muffin mold, put them on the rack and let them cool completely. This takes about an hour.
Meanwhile cut 12 crowns of thick paper (for example orange and blue).
Put the powdered sugar in a bowl and pour in the syrup. Stir well with a whisk until you have light orange icing. It must be as thick as yogurt.
Divide it over the cupcakes. Let the glaze dry for 5 minutes and decorate with the crowns, candles and / or with a red-white-blue flag. Ready! .

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Nutrition

225Calories

Sodium3% DV75mg

Fat14% DV9g

Protein6% DV3g

Carbs11% DV32g

Fiber4% DV1g

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