Cupcakes
Raspberry Cupcakes
Original FunCakes recipe
Deliciously fruity with these cupcakes. With a bit of buttercream and raspberry, you can make these delightful cupcakes for your family and friends.
- Resting
- 1 h
- Prep
- 15 min
- Cook
- 20 min
- Total
- 1 h 35
- Servings
- 18 - 20 people
Estimated nutrition per serving · 405 kcal
Servings · 19
- Energy
- 405 kcal
- Fat
- 29.2 g
- Saturates
- 16.4 g
- Carbohydrate
- 31.5 g
- Sugars
- 17.9 g
- Fibre
- 1 g
- Protein
- 3.7 g
- Salt
- 0.1 g
The Patissland kit for this recipe
The products used in this recipe, available in our shop.
Steps
-
Preheat the oven to 180 °C (160 °C for a convection oven)
-
Prepare 500 g of FunCakes Mix for Cupcakes according to the instructions on the packaging. Place the liners into the muffin pan and fill them with batter. Bake the cupcakes for 18 to 20 minutes in the center of the preheated oven. Let them cool on a wire rack.
-
Knead the white fondant well then roll it out to about 1 cm thickness. Cut 24 circles with the round cookie cutter. Attach the circles onto the cupcakes using a little edible glue or jam.
-
Prepare 200 g of FunCakes Mix for Buttercream according to the instructions on the packaging. Add the pink food coloring gel, mix until you get pink buttercream. Repeat until the desired color is reached. Place tip No. 1M into the piping bag and fill it with buttercream. Pipe a beautiful rosette onto the cupcake and add about 3 raspberries on top.
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