Raspberry Cupcake

                                                   Raspberry Cupcake

Cake:

200 g flour      1 teaspoon baking powder       230 g sugar             pinch of salt

2 eggs            130 g blueberry purée              180 ml sunflower oil

1 tsp. vanilla extract or vanilla seeds              130 g blueberries

1.Pre-heat the oven to 180 deg. celsius. Sift the flour and baking powder in a bowl. Mix the sugar and salt with a wire whisk. In another bowl mix the eggs, fruit puree, oil and vanilla.

2.Add the two mixtures together and mix them until well incorporated. Beat the batter for 10 seconds on high speed. Lastly, fold the raspberries to the batter.

3.Set the cupcake paper in the cupcaketray and fill them 3/4 full with the batter. Bake the cupcakes in the pre-heated oven for 20-25 minutes or until done.

Raspberry Cream

250 g butter cream             60 g powdered sugar              

250 g Basic Baker’s Cream (recipe below)

1.Beat buttercream and powdered sugar until fluffy. ( 10 mins, KA NO.2)

2. Add the baker’s cream and beat until smooth and well coordinated.

Basic Baker's Cream

250 ml(liquid)     125ml milk    125 ml raspberry puree      1 vanille pod       

2 eggyolks         50 grams sugar        1 T flour

1. Cook the milk and the vanilla in a low fire for 5 minutes. Whisk carefully.Add then the raspberry purée.

2. Beat the eggyolk and the sugar until creamy or pale yellow in color.

3. Add the flour to the eggyolk mixture and pour half of the hot milk but continue to whisk.

4. Pour the mixture back to the pan and cook for 5 minutes in a low fire. Whisk carefully.

5. Pour the cooked cream in a plate and cover with a plastic wrap. Let it cool.

Note: the plastic wrap helps  cool the cream fast and against curdling the top.