We preheat the oven to 180 degrees and prepare the cupcake tray with our capsules.
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| Ingredients to make original raspberry cupcakes: |
| 200 g of frozen raspberries 250g of butter without salt 325g of Sugar Sugar Smooth At least once 1 teaspoon of vanilla extract 3 tablespoons of half -nacked milk 200g of raspberry puree. (It is enough that you pass them through the Túrmix) 120 g of butter at room temperature without salt 200 g of white sugar 3 eggs 200g of flour 120 ml of half -nacked milk 1 teaspoon of vanilla extract 1 and ½ Teaspoon of yeast |
Ingredients to make original raspberry cupcakes:
2. We sift the flour together with the yeast and reserve.
3. In a bowl we put the butter and sugar and mix until it is soft and creamy.
4. Add the eggs of some in one and beat until they integrate well into the dough.
5. Add half of the flour and mix well. Add the milk together with the vanilla extract and mix again well.
6. We add the rest of the flour and mix well without beating too much, just the right to integrate well.
7. And finally we add the frozen raspberries mixing very carefully so that they do not break.
8. We distribute the dough in the capsules not filling them more than half and bake for about twenty minutes or until the stick comes out clean when puncturing them.
9. Let stand five minutes and take them out of the baked tray to pass them to a rack to finish cooling.
10. While preparing the buttercream.
11. We put all the ingredients in the blender bowl and with the blade we first mix a minute at low speed and then at maximum speed for another five minutes.
12. We lower the speed in half and we add our raspberry puree to tablespoons to integrate it completely.
13. We beat another two minutes at maximum power and ready.
14. We pass the cream to a sleeve and when the cupcakes are completely cold we decorate them with it.
