Raspberry cupcakes

Name: raspberry cupcakes
Cook time: 25 min
Total time: 85 min
Yield: 12
Ingredients: 10 cookies digestive, roll 400 g; 50 g butter molten; 1 tray raspberries 125 g; 75 g sugar 2 tbsp for the raspberry puree; 4 packages cream cheese a 100 g; 3 Eggs at room temperature

A tasty recipe. The dessert contains the following ingredients: biscuits (digestive, roll 400 g), butter (melted), raspberries (125 g), sugar (2 tbsp for raspberry puree), cream cheese (a 100 g) and eggs (at room temperature).

Ingredients

Kitchen Stuff

food processor, paper cake molds, muffin mold for 12 cakes, satépicker

Directions

Preheat the oven to 180 ° C. Divide the cake molds over the muffin mold. Grind the cookies in the food processor. Add the butter and spread the mixture over the molds. Press with your fingers to a smooth bottom and put in the refrigerator.
Puree the raspberries in the food processor and add 2 tbsp sugar. With a mixer in a bowl, beat the cream cheese with the rest of the sugar and 1 pinch of salt. Split the eggs and add the egg yolks to the cream cheese. Beat the egg whites stiffly and fold them lightly.
Spoon 1 tbsp raspberry puree on each base and spread the cream cheese over it. Spoon 3 tbsp raspberry puree with a teaspoon and turn red curls with a skewer. Fry the cupcakes in the middle of the oven for about 25 minutes until done. Allow to cool to room temperature in 35 minutes and put in the refrigerator. Serve cold.