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Pink cakes of rutger bakes
 
 
12 ServingsPT46M46 min

Pink cakes of rutger bakes


Pink cakes according to Rutger Bakt's recipe with a dye from frozen raspberries.

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Directions

  1. Preheat the oven to 180 ° C and grease the cupcake mold with butter. Let the raspberries thaw. Let the butter and eggs come to room temperature.
  2. Put all ingredients except the raspberries and icing sugar in a bowl and mix briefly until smooth.
  3. Divide the batter over the cupcake form. This is easiest with a piping bag.
  4. Put the mold in the oven and put a baking tray on the cupcake mold. This makes the cupcakes less dense.
  5. Bake for 10 minutes, remove the baking sheet and bake for another 6-11 minutes. The top of the cupcakes remains very light, that is how it should be.
  6. Put the cakes on a piece of baking paper and let them lie on their head for 10 minutes, so that the top is nicely flat. Let the cakes cool down further on a grid.
  7. Prepare the thawed raspberries with a fork. Press the raspberries through a fine sieve, so that the seeds remain behind.
  8. Weigh 50 grams of the raspberry sauce and put in a saucepan. Add the icing sugar and mix into a glaze.
  9. Heat the enamel until it is lukewarm. Baptize the cakes with the top in the glaze and allow them to dry.

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Nutrition

215Calories
Sodium2% DV40mg
Fat12% DV8g
Protein4% DV2g
Carbs11% DV33g
Fiber4% DV1g

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