Ingredients :    Makes about 12 cupcakes

Flour: 120 g

Ground almonds : 50 g

Eggs : 3

Butter : 150 g

Sugar : 140 g

Teaspoon baking powder : 1

Teaspoon vanilla essence : 1

Fresh raspberries : 125 g

Silicone or paper cup cake cases and a metal muffin tin

Icing:

Philadelphia cream cheese or Saint Môret cheese :  300  g

butter : 25 g

Icing sugar : 60 g

Pinch of red food dye powder

2 piping bags and two fluted nozzles, 6 to 8mm wide

 

Preparation:

Heat the oven to 180°C.

Whisk the eggs and sugar in a bowl, add the softened butter, flour, ground almonds and vanilla extract, then add the baking powder and mix together.

Place the cupcake cases in the muffin moulds in the metal tin and add the mixture to the cases until they are two thirds full. Add 3 raspberries to each cupcake, bake for 20 minutes.

 

To make the icing:

Melt the butter, making sure that it does not overheat! Mix the Saint Môret with the icing sugar using a soft spatula, add the melted butter. Divide this mixture in half, add the red food dye to one half and mix in well so that the dye is absorbed and the icing turns pink. Put each portion of icing into a pastry bag fitted with a fluted nozzle. Set them aside in a cool place for about 30 minutes.

When the cup cakes are baked and cooled, decorate 6 of them with pink icing and the other 6 with white icing.

Chef’s tip:  If you want to vary the way you decorate your cupcakes you could drop a little dot of white icing into the centre of each pink iced cupcake and vice versa, or sprinkle the icing with coloured sugar strands or crystallized violets which you can find on the internet or in specialist shops.

To store and transport your cupcakes, why not use a Curver Chef at home cupcake box?

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