Recipes

Mini cupcakes with raspberry chocolate topping

May 14, 2019
Mini cupcakes with raspberry chocolate topping

These small mini cupcakes with raspberry chocolate topping are perfect for small celebrations or birthday tables and are also great for a high tea.

Mini cupcakes with raspberry chocolate topping

Mini cupcakes with raspberry chocolate topping

Mmm, sometimes you just need a mouthful of chocolate and the day can go on. If there is still a fresh raspberry on the cupcake, it is almost healthy to talk again ☺
The value of the spiritual well should not be underestimated.

The ingredients for the mini cupcakes with raspberry chocolate topping

  • 60 g of margarine
  • 75 g of sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 75 g of flour
  • 1/2 packet of baking powder

topping

  • ¼ ingredients
  • 200 g dark chocolate couverture, chopped
  • 60 g white couverture, chopped
  • 180 ml of cream
  • 95 ml raspberry puree
  • Raspberries as decoration

So you bake the mini cupcakes with raspberry chocolate topping

The mini cupcakes are stirred together really fast.

Mix the margarine together with the sugar and eggs to a mass.
Then add vanilla, flour and baking powder to the dough. Then the mini cupcake cases can be filled and baked for about 10 minutes.

Purée the raspberries with sugar in a pot for the ganache and let the raspberries boil up once. Then sift out the cores.

Now chop the chocolate into small pieces. Also cook the cream once and pour it over the chocolate pieces. The chocolate then stirs to a homogeneous mass. Then the raspberry puree can be stirred in. The ganache must then be left in the fridge for at least 2 hours. Then you can spray the ganache on the tarts.

Top the cupcakes with a raspberry.

All the best,
Your Maike

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Mini cupcakes with raspberry chocolate topping

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