Raspberry filled cupcakes

50 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Eggs 2.4 ud

Sugar 0.1 kg

Olive oil 0.1 l

Plain flour 0.12 kg

Raising agent 2.4 g

Vanilla flavour 0.6 g

Raspberry coulis 0.07 l

Water 0.018 l

Confruti raspberry 0.053 kg

Elaboration

To make the raspberry coulis.
Whisk the eggs and the sugar.
Mix the sifted flour and the raising agent. Add this to the previous mixture.
Gradually add in the oil and vanilla extract.
Let this rest for about 30 minutes.
Mix and pour this batter into the cupcake cases to 3/4 of their capacity.
Intertwine the layers: firstly, one layer of the batter and, then, a layer of the coulis.
Dust with caster sugar.
Bake at 210 ºC for about 30 minutes.

Nutritional information (1 portion)

Energy

418.3

kcal

Carbohydrates

43.41

Proteins

5.86

Lipids

23.48

Fiber 0.9 g

Saturates 3.53 g

Monounsaturated fatty acids 16.97 g

Polyunsaturated fatty acids 2.22 g

Cholesterol 110.35 mg

Calcium 20.37 mg

Iron 0.81 mg

Zinc 0.57 mg

Vitamin A 94.57 ug

Vitamin C 0.0 g

Folic acid 19.64 ug

Salt (Sodium) 54.84 mg

Sugars 22.93 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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