Recipe time – raspberry cupcake
Here is a new piece to my recipe series, in which I combined several old recipes to create this mouth-watering cupcake. Unfortunately while I paint these cuties, all healthy salads and oat flakes lie forgotten, because in my book, no avocado can ever compete with a good, old-fashioned cake. (Hence the few extra pounds I have put on lately ;))
For the muffin:
- 8 tsp butter or margarine
- 12 dkg sugar
- 2 eggs
- 3-4 tsp. milk
- 4 tsp. lemon juice
- 18 dkg flour
- 1 packet (15 g) baking powder
- (raisins, chocolate chips or fruit according to your liking)
For the frosting:
- 7 dkg butter
- 10 dkg powder sugar
- 25 dkg mascarpone
- about 25 dkg raspberries (mashed, but put aside a couple for decoration)
The muffin: Whisk the butter and the sugar, then add the rest of the ingredients with the exception of flour and baking powder. In a separate plate, mix the flour with the baking powder evenly, then add it to the mixture and stir until you get a smooth batter. Add the raisins if you include them, then pour the batter in the muffin cups (around 2/3 height), and bake the muffins for 20 minutes at 180°C.
The frosting: whisk the butter and the sugar in one bowl, mix the mascarpone with the mashed raspberries in another, then add the mascarpone-raspberry mix to the butter-sugar mix gradually, until you reach the desired consistency. If it’s too runny, you can add powder sugar to thicken it up a bit. Once the muffins have cooled you can add the frosting with a piping bag and add a raspberry on top for decoration (or just decorate it however you like).
This print is one of the products included in the summer edition of the design box Goods from our garden. I worked together with a group of fantastic Hungarian designers to create this collection, which includes all the products necessary for a cozy summer tea party. If you’d like to own this piece, you can order the entire box via hello[at]imeldagreens.com.