Vanilla Cupcakes With Raspberry Mousse Recipe

Name: Vanilla Cupcakes With Raspberry Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5/8 cups plain flour; 2 1/2 teaspoons baking powder; 2 eggs; 1 1/4 cups caster sugar; 1 pinch salt; 1 vanilla pod with the seeds scooped out; 6 tablespoons oil; 7/8 cup milk; 1 3/4 ounces hazelnut brittle broken into small pieces; 1 3/4 cups frozen raspberries or fresh; 6 leaves gelatine; 7/8 cup sour cream; 2 tablespoons lemon juice; 11/16 cup double cream; white chocolate grated

Servings: persons

1 5/8 cups plain flour
2 1/2 teaspoons baking powder
2 eggs
1 1/4 cups caster sugar
1 pinch salt
1 vanilla pod with the seeds scooped out
6 tablespoons oil
7/8 cup milk
1 3/4 ounces hazelnut brittle broken into small pieces
1 3/4 cups frozen raspberries or fresh
6 leaves gelatine
7/8 cup sour cream
2 tablespoons lemon juice
11/16 cup double cream
white chocolate grated

1
Preheat oven to 325u00b0F. Line a 12 cup muffin pan with paper liners. Whisk eggs with 1/2 cup sugar, vanilla bean seeds, oil, milk and 1 pinch of salt. Add flour, baking powder and hazelnut brittle. Distribute between paper liners and top each with 1 raspberry. Bake for 25-30 mins. Remove from oven and place on a wire rack. Cool for about 10 mins in the pan then remove and let cool completely.
2
Bloom gelatin in cold water. Mix 1/4 cup sugar, sour cream and lemon juice. Add gelatin and heat gently until melted then chill until starting to set. Whip heavy cream then fold in along with pureed raspberries. Transfer to a piping bag with a large tip and decorate cooled cupcakes. Chill for at least 1 hour. Serve decorated with remaining raspberries and white chocolate.

1042

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 5/8 cups plain flour, 2 1/2 teaspoons baking powder, 2 eggs, 1 1/4 cups caster sugar, and more.

Yes, Vanilla Cupcakes With Raspberry Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cupcakes With Raspberry Mousse

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