Cupcakes with raspberry and pistachio cream cheese cream
- 1 untreated lemon
- 275 g flour
- 3 TL baking powder
- 1 egg (size M)
- 150 g + 6 tbsp sugar
- 1 packet vanillin sugar
- 125 g soft Butter
- 175 ml Buttermilk
- 250 g Raspberries
- 500 g Greek cream yoghurt
- 50 g Chopped pistachio nuts
- 24 span> Paper baking cases
50 minutes
span> easy
- 1.
- Wash the lemon, rub dry and finely rub the peel. Halve the lemon, squeeze out the juice. Mix the flour and baking powder. Whip the egg, 150 g sugar, vanilla sugar and butter until creamy. Briefly stir in the buttermilk, lemon juice and zest alternately with the flour mixture
- 2.
- Line a muffin tray with 12 hollows with 1 paper baking dish each. Spread the batter in it. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Let muffins rest for about 5 minutes.Carefully remove from the sheet. Let cool down. Place each muffin in another baking dish
- 3.
- Puree the raspberries and strain them through a sieve. Mix with 2 tablespoons of sugar. Mix 250 g of yoghurt with 2 tablespoons of sugar. Approx. Stir in 4 tablespoons of raspberry puree. Finely grind the pistachios in the universal chopper and mix with 250 g yogurt and 2 tablespoons sugar, except for something to sprinkle. Pour pistachio cream and raspberry cream onto the muffins with an ice cream scoop. Decorate with raspberry puree and ground pistachios
- 4.
- Wait approx. 1 1/2 hours
1 piece approx.:
- 340 kcal
- 1420 kJ
- 7 g protein li>
- 16 g fat
- 41 g carbohydrates
Leave A Comment